SENSORY PROPERTIES OF CHEESES OBTAINED BY DIFFERENT PROCESSES HEAT-ACID COAGULATION OF MILK
Title
SENSORY PROPERTIES OF CHEESES OBTAINED BY DIFFERENT PROCESSES HEAT-ACID COAGULATION OF MILK
Identifier
/unibl/sci/idNaucniRad:28977
Type
See all items with this valueConference Paper
Date
Bibliographic Citation
D. Savanović, A. Velemir, J. Savanović, N. Ritan, SENSORY PROPERTIES OF CHEESES OBTAINED BY DIFFERENT PROCESSES HEAT-ACID COAGULATION OF MILK, Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021”, pp. 1041 - 1046, 2021
References
page start
1041
page end
1046
presented at
International Scientific Agricultural Symposium “Agrosym 2021”
Is Part Of
See all items with this valueProceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021”
Relation
list of authors
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