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
Pronađite slične unosetext

Datum

Pronađite slične unose2021

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

http://agrosym.ues.rs.ba/archive

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”

Veza

Pronađite slične unoseTehnološki fakultet
Pronađite slične unoseTehnološki fakultet

Lista autora

Pronađite slične unoseDanica Savanović
Pronađite slične unoseAna Velemir
Pronađite slične unoseJovo Savanović
Pronađite slične unoseNevena Ritan

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