Skoči na glavni sadržaj
  • Datum izdavanja: 14.01.2016.
  • Objavljen na Hrčku: 14.01.2016.

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Puni tekst

Physiological significance, structure and isolation of α-lactalbumin (str. 3-11)

Katarina Lisak Jakopović, Irena Barukčić, Rajka Božanić
Pregledni rad


The use of spices in the production of traditional cheeses (str. 12-25)

Renata Josipović, Ksenija Markov, Jadranka Frece, Damir Stanzer, Ante Cvitković, Jasna Mrvčić
Pregledni rad


The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening (str. 26-33)

Milna Tudor Kalit, Ivan Buntić, Giuseppe Morone, Ivančica Delaš, Samir Kalit
Izvorni znanstveni članak


Evaluation of food safety management systems in Serbian dairy industry (str. 48-58)

Igor Tomašević, Nada Šmigić, Ilija Đekić, Vlade Zarić, Nikola Tomić, Jelena Miocinovic, Andreja Rajković
Izvorni znanstveni članak


Determinants of attitude and buying intention of organic milk (str. 59-65)

Ivica Faletar, Marija Cerjak, Damir Kovačić
Izvorni znanstveni članak


Changes in selected oxysterols in powdered foodstuffs (str. 66-72)

Sylwia Chudy, Agnieszka Makowska
Izvorni znanstveni članak


Comparison of butter quality parameters available on the Czech market with the use of FT NIR technology (str. 73-80)

Lukáš Dvořák, Táňa Lužová, Květoslava Šustová
Kratko priopćenje


Monitoring of aflatoxin M1 in raw cow milk in Croatia during winter 2015 (str. 81-85)

Nina Bilandžić, Ivana Varenina, Božica Solomun Kolanović, Đurđica Božić Luburić, Miroslav Benić, Luka Cvetnić, Sanin Tanković, Željko Cvetnić
Stručni rad


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