المؤلفون: Yerlikaya, Oktay, Akan, Ecem, Yildiz Bayram, Ozge, Demet Karaman, Ayse, Kinik, Ozer

المصدر: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka ; ISSN 0026-704X (Print) ; ISSN 1846-4025 (Online) ; Volume 70 ; Issue 4

مصطلحات موضوعية: Mozzarella, začinskog bilje, mikrostruktura, sposobnost topljenja, svježi sirevi, plants, microstructure, meltability, fresh cheeses

وصف الملف: application/pdf

العلاقة: https://hrcak.srce.hr/243651Test

الإتاحة: https://doi.org/10.15567/mljekarstvo.2020.0408Test
https://hrcak.srce.hr/243651Test
https://hrcak.srce.hr/file/354102Test
https://hrcak.srce.hr/file/354101Test

المؤلفون: Oktay Yerlikaya, Ecem Akan, Ozge Yildiz Bayram, Ayse Demet Karaman, Ozer Kinik

المصدر: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 70
Issue 4

مصطلحات موضوعية: Mozzarella, plants, microstructure, meltability, fresh cheeses, začinskog bilje, mikrostruktura, sposobnost topljenja, svježi sirevi

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=od_______951::5ec809516ccd537db3bf456b4a42b3f8Test
https://hrcak.srce.hr/file/354102Test

المؤلفون: Sabadoš, Dimitrije, Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb, urednik@hmu.hr, Rajšić, Branka

المصدر: Mljekarstvo (urednik@hmu.hr); Vol.34 No.9; ISSN 0026-704X (Print); ISSN 1846-4025 (Online)

مصطلحات موضوعية: svježi sirevi, kvaliteta, fresh cheeses, quality

وصف الملف: pdf

العلاقة: http://hrcak.srce.hr/99927Test; http://hrcak.srce.hr/file/147163Test

الإتاحة: http://hrcak.srce.hr/99927Test
http://hrcak.srce.hr/file/147163Test

المؤلفون: Milić, Marija, Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb, urednik@hmu.hr

المصدر: Mljekarstvo (urednik@hmu.hr); Vol.34 No.6; ISSN 0026-704X (Print); ISSN 1846-4025 (Online)

مصطلحات موضوعية: svježi sirevi, promjene kiselosti, varaždinska regija, fresh cheeses, acidity changing, Varaždin region

وصف الملف: pdf

العلاقة: http://hrcak.srce.hr/99910Test; http://hrcak.srce.hr/file/147128Test

الإتاحة: http://hrcak.srce.hr/99910Test
http://hrcak.srce.hr/file/147128Test

المؤلفون: Mihailo Ostojić, Ljubica Tratnik

المصدر: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 34
Issue 11

مصطلحات موضوعية: fresh cheese, ultrafiltration, svježi sirevi, ultrafiltracija

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=od_______951::aaadcd716752ed26b17d1027557c1bf7Test
https://hrcak.srce.hr/file/147270Test

المؤلفون: Dimitrije Sabadoš, Branka Rajšić

المصدر: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 34
Issue 8

مصطلحات موضوعية: svježi sirevi, kvaliteta, fresh cheeses, quality

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=od_______951::3a75dea6f49a7e9289d68b7a7c0f2a66Test
https://hrcak.srce.hr/99914Test

المؤلفون: Marija Milić

المصدر: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 34
Issue 6

مصطلحات موضوعية: svježi sirevi, promjene kiselosti, varaždinska regija, fresh cheeses, acidity changing, Varaždin region

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=od_______951::fc50bad5c40f99beda569a3e14e6fd18Test
https://hrcak.srce.hr/file/147128Test

عناروين إضافية: The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese

المصدر: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka; ISSN 0026-704X (Print); ISSN 1846-4025 (Online); Volume 70; Issue 4

مصطلحات الفهرس: Mozzarella; začinskog bilje; mikrostruktura; sposobnost topljenja; svježi sirevi, Mozzarella; plants; microstructure; meltability; fresh cheeses, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/243651Test
https://hrcak.srce.hr/file/354102Test
https://hrcak.srce.hr/file/354101Test
info:eu-repo/semantics/altIdentifier/doi/10.15567/mljekarstvo.2020.0408

عناروين إضافية: The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese

المصدر: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka; ISSN 0026-704X (Print); ISSN 1846-4025 (Online); Volume 70; Issue 4

مصطلحات الفهرس: Mozzarella; začinskog bilje; mikrostruktura; sposobnost topljenja; svježi sirevi, Mozzarella; plants; microstructure; meltability; fresh cheeses, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: info:eu-repo/semantics/altIdentifier/doi/10.15567/mljekarstvo.2020.0408

عناروين إضافية: The organoleptic quality picture of ours industrial fresh cheeses without or with supplements

المصدر: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka; ISSN 0026-704X (Print); ISSN 1846-4025 (Online); Volume 34; Issue 8

مصطلحات الفهرس: svježi sirevi; kvaliteta, fresh cheeses; quality, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/99914Test
https://hrcak.srce.hr/file/147136Test