Skip to content
Publish & Distribute
Publishing Solutions
Distribution Solutions
Library Services
Subjects
Architecture and Design
Arts
Business and Economics
Chemistry
Classical and Ancient Near Eastern Studies
Computer Sciences
Cultural Studies
Engineering
General Interest
Geosciences
History
Industrial Chemistry
Jewish Studies
Law
Library and Information Science, Book Studies
Life Sciences
Linguistics and Semiotics
Literary Studies
Materials Sciences
Mathematics
Medicine
Music
Pharmacy
Philosophy
Physics
Social Sciences
Sports and Recreation
Theology and Religion
Publications
Journals
Books
Proceedings
Publishers
Journal Matcher
Blog
Contact
Search
English
English
Deutsch
Polski
Español
Français
Italiano
Cart
Home
Journals
Macedonian Veterinary Review
Volume 42 (2019): Issue 2 (October 2019)
Open Access
Comparison of the Chemical Composition of Whey Cheeses: Urda And Ricotta
Snežana Paskaš
Snežana Paskaš
Department of Animal Science, Faculty of Agriculture, University of Novi Sad
Novi Sad, Serbia
Search for this author on
Sciendo
|
Google Scholar
Paskaš, Snežana
,
Jelena Miočinović
Jelena Miočinović
Department of Animal Science of Food Technology, Faculty of Agriculture, University of Belgrade
Belgrade, Serbia
Search for this author on
Sciendo
|
Google Scholar
Miočinović, Jelena
,
Mila Savić
Mila Savić
Department of Animal Breeding and Genetics, Faculty of Veterinary Medicine, University of Belgrade
Belgrade, Serbia
Search for this author on
Sciendo
|
Google Scholar
Savić, Mila
,
Goran Ješić
Goran Ješić
Belgrade, Serbia
Search for this author on
Sciendo
|
Google Scholar
Ješić, Goran
,
Mladen Rašeta
Mladen Rašeta
Institute of Meat Hygiene and Technology
Belgrade, Serbia
Search for this author on
Sciendo
|
Google Scholar
Rašeta, Mladen
and
Zsolt Becskei
Zsolt Becskei
Department of Animal Breeding and Genetics, Faculty of Veterinary Medicine, University of Belgrade
Belgrade, Serbia
Search for this author on
Sciendo
|
Google Scholar
Becskei, Zsolt
Oct 15, 2019
Macedonian Veterinary Review
Volume 42 (2019): Issue 2 (October 2019)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Download Cover
Published Online:
Oct 15, 2019
Page range:
151 - 161
Received:
Sep 21, 2018
Accepted:
Jul 12, 2019
DOI:
https://doi.org/10.2478/macvetrev-2019-0020
Keywords
Urda
,
Ricotta
,
chemical composition
,
amino acids profile
,
nutritional value
© 2019 Snežana Paskaš et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
