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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
,
Jelena Miočinović
Jelena Miočinović
,
Mila Savić
Mila Savić
,
Goran Ješić
Goran Ješić
,
Mladen Rašeta
Mladen Rašeta
and
Zsolt Becskei
Zsolt Becskei
| Oct 15, 2019
Macedonian Veterinary Review
Volume 42 (2019): Issue 2 (October 2019)
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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.
Snežana Paskaš
Department of Animal Science, Faculty of Agriculture, University of Novi Sad
Novi Sad, Serbia
Jelena Miočinović
Department of Animal Science of Food Technology, Faculty of Agriculture, University of Belgrade
Belgrade, Serbia
Mila Savić
Department of Animal Breeding and Genetics, Faculty of Veterinary Medicine, University of Belgrade
Belgrade, Serbia
Goran Ješić
Belgrade, Serbia
Mladen Rašeta
Institute of Meat Hygiene and Technology,
Belgrade, Serbia
Zsolt Becskei
Department of Animal Breeding and Genetics, Faculty of Veterinary Medicine, University of Belgrade
Belgrade, Serbia