Volatile profile of "paški sir" cheese from the island of Pag
Bandić, L Maslov, Stracenski, K Sopko, Oštarić, F, Mikulec, N
Published in Arhiv za higijenu rada i toksikologiju (01.01.2022)
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Published in Arhiv za higijenu rada i toksikologiju (01.01.2022)
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Innovative technology in "Paški sir" cheese production
Mikulec, N, Oštarić, F, Špoljarić, J, Zamberlin, Š, Kesić, I Horvat, Špehar, I Dolenčić, Antunac, N
Published in Arhiv za higijenu rada i toksikologiju (01.01.2022)
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Published in Arhiv za higijenu rada i toksikologiju (01.01.2022)
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Viability of novel microencapsulated indigenous cultures of Lactiplantibacillus plantarum and Lactococcus lactis in Pag cheese pilot production – preliminary results
Kiš, M, Kazazić, S, Vinceković, M, Dobranić, V, Oštarić, F, Mikulec, N, Zdolec, N
Published in Arhiv za higijenu rada i toksikologiju (01.01.2022)
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Published in Arhiv za higijenu rada i toksikologiju (01.01.2022)
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Defining key physicochemical parameters affecting milk coagulation properties
Oštarić, F, Domović, D, Radeljević, B, Kesić, I Horvat, Antunac, N, Mikulec, N
Published in Arhiv za higijenu rada i toksikologiju (01.01.2022)
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Published in Arhiv za higijenu rada i toksikologiju (01.01.2022)
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Isotopic analysis of native cheese samples collected in the Republic of Croatia during 2021-2022
Krivohlavek, A, Barbarić, F, Ivešić, M, Šikić, S, Bošnir, J, Jakaša, I, Oštarić, F, Mikulec, N
Published in Arhiv za higijenu rada i toksikologiju (01.01.2022)
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Published in Arhiv za higijenu rada i toksikologiju (01.01.2022)
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