Comparison of the Chemical Composition of Whey Cheeses: Urda And Ricotta
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15. Okt. 2019
Über diesen Artikel
Online veröffentlicht: 15. Okt. 2019
Seitenbereich: 151 - 161
Eingereicht: 21. Sept. 2018
Akzeptiert: 12. Juli 2019
DOI: https://doi.org/10.2478/macvetrev-2019-0020
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© 2019 Snežana Paskaš et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Paskaš, Snežana
Department of Animal Science, Faculty of Agriculture, University of Novi SadNovi Sad, Serbia
Miočinović, Jelena
Department of Animal Science of Food Technology, Faculty of Agriculture, University of BelgradeBelgrade, Serbia
Savić, Mila
Department of Animal Breeding and Genetics, Faculty of Veterinary Medicine, University of BelgradeBelgrade, Serbia
Ješić, Goran
Belgrade, Serbia
Rašeta, Mladen
Institute of Meat Hygiene and TechnologyBelgrade, Serbia
Becskei, Zsolt
Department of Animal Breeding and Genetics, Faculty of Veterinary Medicine, University of BelgradeBelgrade, Serbia