Autori: Satric Ana
Naslov | Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system (Article) |
Autori | Satric Ana ![]() ![]() ![]() ![]() ![]() ![]() |
Info | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, (2024), vol. 77 br. 2, str. 586-593 |
Projekat | Ministarstvo Prosvete, Nauke i Tehnoloscaron;kog Razvoja [451-03-47/2023-01/200116]; Ministry for Education, Science and Technological Development of the Republic of Serbia |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: |
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Naslov | The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese (Article) |
Autori | Radulovic Zorica T Paunovic Dusanka Miocinovic Jelena B ![]() ![]() ![]() ![]() ![]() |
Info | FOOD BIOSCIENCE, (2023), vol. 55 br. , str. - |
Projekat | Faculty of Agriculture, University of Belgrade and Ministry of Education, Science and Technological Development of the Republic of Serbia [451-03-47/2023-01/200116] |
Ispravka | Web of Science Članak Elečas Rang časopisa |
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Naslov | Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market (Article) |
Autori | Miloradovic Zorana N ![]() ![]() ![]() ![]() ![]() ![]() |
Info | FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, (2023), vol. 7 br. , str. - |
Projekat | Ministry of education, science and technological development of the Republic of Serbia [451-03-47/2023-01/200116] |
Ispravka | Web of Science Članak Elečas Rang časopisa |
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Naslov | Quality characteristics of `Pasta-Filata' Serbian Kackavalj cheese and regulatory compliance assessment (Article) |
Autori | Satric Ana ![]() ![]() ![]() ![]() ![]() |
Info | MLJEKARSTVO, (2023), vol. 73 br. 1, str. 38-49 |
Projekat | Ministry for Education, Science and Technological Development of the Republic of Serbia [451-03-68/2022-14/200116] |
Ispravka | Web of Science Članak Elečas Rang časopisa |
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