SENSORY PROPERTIES OF CHEESES OBTAINED BY DIFFERENT PROCESSES HEAT-ACID COAGULATION OF MILK
Naslov
SENSORY PROPERTIES OF CHEESES OBTAINED BY DIFFERENT PROCESSES HEAT-ACID COAGULATION OF MILK
Identifikator
/unibl/sci/idNaucniRad:28977
Tip
Pronađite slične unoseConference Paper
Datum
Bibliografski citat
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
Referenca
Početna stranica
1041
Krajnja stranica
1046
Prezentovano
International Scientific Agricultural Symposium “Agrosym 2021”
Je dio
Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021”
Lista autora
Position: 32891 (36 views)