Autori: Barac Nevena
| Naslov | Protein and fatty acid profiles of Kajmak ripened at two different temperatures (Article) |
| Autori | Barac Miroljub B  Vucic Tanja R Spirovic-Trifunovic Bojana D Barac Nevena Smiljanic Milenko
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| Info | FOOD SCIENCE AND TECHNOLOGY, (2022), vol. 42 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [451-03-68/2022-14/200116] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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