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An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean

Fermentation (Basel), 2024-08, Vol.10 (8), p.404

2024

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Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products

Journal of food quality, 2024-05, Vol.2024, p.1-17

2024

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Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time

Sustainability, 2023-10, Vol.15 (20), p.14797

2023

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Glutamate in meat processing – origin, function and novel application

Journal of Central European agriculture, 2023-01, Vol.24 (3), p.624-633

2023

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The Potential of Using Istrian Albumin Cheese Whey in the Production of Whey Distillate

Fermentation (Basel), 2023-02, Vol.9 (2), p.192

2023

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Milk urea concentration as a tool for optimising crude protein content in dairy goat diets: a path to sustainable milk production

Mljekarstvo, 2023, Vol.73 (2), p.85-94

Bendelja Ljoljić, Darija

2023

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Urea concentration in goat milk: importance of determination and factors of variability

Journal of Central European agriculture, 2020-01, Vol.21 (4), p.707-721

2020

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Camel milk and milk products

Mljekarstvo, 2015-05, Vol.65 (2), p.81-90

Brezovečki, Andreja

2015

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Seasonal variations of milk production and quality of Mediterranean ewes in extremely warm weather conditions

Journal of Central European agriculture, 2018-01, Vol.19 (3), p.629-647

2018

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Effects of different variants of the FASN gene on production performance and milk fatty acid composition in Holstein × Simmental dairy cows

Veterinární medicína, 2019, Vol.64 (3), p.101-108

2019

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The effect of crude protein in the diet on the quantity and composition of milk in Alpine goats

Mljekarstvo, 2016-03, Vol.66 (2), p.129-137

Bendelja Ljoljić, Darija

2016

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Sensitivity of selected mastitis pathogens to antimicrobial agents

Mljekarstvo, 2015-07, Vol.65 (3), p.149-158

Antunac, Neven

2015

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Nutritional and therapeutic properties of goat’s milk

Mljekarstvo, 2014-11, Vol.64 (4), p.280-286

Filipović Dermit, Zrinka

2014

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Production, composition and properties of mare’s milk

Mljekarstvo, 2014-11, Vol.64 (4), p.217-227

Brezovečki, Andreja

2014

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Influence of salting method on the chemical composition, yield, texture and sensory properties of Škripavac cheese

Mljekarstvo, 2024-10, Vol.74 (4), p.276-284

2024

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Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production

Mljekarstvo, 2020-01, Vol.70 (3), p.135-149

2020

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Glutamate in meat processing - origin, function and novel application/Glutamat u preradÃ mesa - podrijetlo, funkcija i novija primjena

Journal of Central European agriculture, 2023-09, Vol.24 (3), p.624

2023

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Proizvodnja, sastav i svojstva kobiljeg mlijeka

Mljekarstvo, 2014-11, Vol.64 (4), p.217

2014

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POSSIBILITIES OF BREEDING SUB-MEDITERRANEAN GOATS FOR THE NEEDS OF AGRITOURISM - AN EXAMPLE OF INDIGENOUS CROATIAN GOAT BREEDS

Agrolife scientific journal, 2022-06, Vol.11 (1), p.186-195

2022

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Terapijska i zdravstvena svojstva kozjeg mlijeka

Mljekarstvo, 2014-11, Vol.64 (4), p.280

2014

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Seasonal variations of milk production and quality of Mediterranean ewes in extremely warm weather conditions/Sezonske varijacije proizvodnje i kakvoce mlijeka mediteranskih ovaca u ekstremno toplim vremenskim uvjetima

Journal of Central European agriculture, 2018-09, Vol.19 (3), p.629

2018

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Corrigendum to “Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products”

Journal of food quality, 2024-01, Vol.2024 (1)

2024

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Antimikrobna aktivnost bakteriocina bakterija mliječne kiseline prema Listeria monocytogenes, Staphylococcus aureus i Clostridium tyrobutyricum u proizvodnji sira

Mljekarstvo, 2020-06, Vol.70 (3), p.135-149

2020

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Utjecaj sadržaja sirovih bjelančevina u obroku na količinu i sastav mlijeka alpina koza

Mljekarstvo, 2016-03, Vol.66 (2), p.129

2016

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Učinak djelomične zamjene NaCl s KCl na fizikalna i senzorska svojstva suhe pečenice

MESO: Prvi hrvatski časopis o mesu, 2021-10, Vol.23. (5.), p.389

2021

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An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean

Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products

Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time

Glutamate in meat processing – origin, function and novel application

The Potential of Using Istrian Albumin Cheese Whey in the Production of Whey Distillate

Milk urea concentration as a tool for optimising crude protein content in dairy goat diets: a path to sustainable milk production

Urea concentration in goat milk: importance of determination and factors of variability

Camel milk and milk products

Seasonal variations of milk production and quality of Mediterranean ewes in extremely warm weather conditions

Effects of different variants of the FASN gene on production performance and milk fatty acid composition in Holstein × Simmental dairy cows

The effect of crude protein in the diet on the quantity and composition of milk in Alpine goats

Sensitivity of selected mastitis pathogens to antimicrobial agents

Nutritional and therapeutic properties of goat’s milk

Production, composition and properties of mare’s milk

Influence of salting method on the chemical composition, yield, texture and sensory properties of Škripavac cheese

Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production

Glutamate in meat processing - origin, function and novel application/Glutamat u preradÃ mesa - podrijetlo, funkcija i novija primjena

Proizvodnja, sastav i svojstva kobiljeg mlijeka

POSSIBILITIES OF BREEDING SUB-MEDITERRANEAN GOATS FOR THE NEEDS OF AGRITOURISM - AN EXAMPLE OF INDIGENOUS CROATIAN GOAT BREEDS

Terapijska i zdravstvena svojstva kozjeg mlijeka

Seasonal variations of milk production and quality of Mediterranean ewes in extremely warm weather conditions/Sezonske varijacije proizvodnje i kakvoce mlijeka mediteranskih ovaca u ekstremno toplim vremenskim uvjetima

Corrigendum to “Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products”

Antimikrobna aktivnost bakteriocina bakterija mliječne kiseline prema Listeria monocytogenes, Staphylococcus aureus i Clostridium tyrobutyricum u proizvodnji sira

Utjecaj sadržaja sirovih bjelančevina u obroku na količinu i sastav mlijeka alpina koza

Učinak djelomične zamjene NaCl s KCl na fizikalna i senzorska svojstva suhe pečenice

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