Nutritive value of albumin cheese made from whey after the production of Trappist cheese

Naslov

Nutritive value of albumin cheese made from whey after the production of Trappist cheese

Identifikator

/unibl/sci/idNaucniRad:35405
3044-1757
info:doi/3044-1757

Tip

Pronađite slične unoseAcademic Article
Pronađite slične unosetext

Datum

Pronađite slične unose2024-11

Bibliografski citat

D. Budimir, Nutritive value of albumin cheese made from whey after the production of Trappist cheese, Hrvatska mljekarska udruga, Vol. 1, No. 1, pp. 1 - 95, Nov, 2024

Referenca

https://hmu.hr/wp-content/uploads/2024/11/Mljekarski-simpozij_proceedings-zbornik-radova_2024.pdf

Početna stranica

1

Krajnja stranica

95

Je dio

Hrvatska mljekarska udruga
3044-1757

Lista autora

Pronađite slične unoseDraženko Budimir

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