Stručni rad
Some characteristics of cheesemaking in Serbia
Obren Pejić
; Hrvatska mljekarska udruga, Ilica 31/III, 10000 Zagreb
Puni tekst: hrvatski pdf 703 Kb
str. 158-163
preuzimanja: 474
citiraj
APA 6th Edition
Pejić, O. (1956). Some characteristics of cheesemaking in Serbia. Mljekarstvo, 6 (7 i 8), 158-163. Preuzeto s https://hrcak.srce.hr/126873
MLA 8th Edition
Pejić, Obren. "Some characteristics of cheesemaking in Serbia." Mljekarstvo, vol. 6, br. 7 i 8, 1956, str. 158-163. https://hrcak.srce.hr/126873. Citirano 18.12.2024.
Chicago 17th Edition
Pejić, Obren. "Some characteristics of cheesemaking in Serbia." Mljekarstvo 6, br. 7 i 8 (1956): 158-163. https://hrcak.srce.hr/126873
Harvard
Pejić, O. (1956). 'Some characteristics of cheesemaking in Serbia', Mljekarstvo, 6(7 i 8), str. 158-163. Preuzeto s: https://hrcak.srce.hr/126873 (Datum pristupa: 18.12.2024.)
Vancouver
Pejić O. Some characteristics of cheesemaking in Serbia. Mljekarstvo [Internet]. 1956 [pristupljeno 18.12.2024.];6(7 i 8):158-163. Dostupno na: https://hrcak.srce.hr/126873
IEEE
O. Pejić, "Some characteristics of cheesemaking in Serbia", Mljekarstvo, vol.6, br. 7 i 8, str. 158-163, 1956. [Online]. Dostupno na: https://hrcak.srce.hr/126873. [Citirano: 18.12.2024.]
Puni tekst: srpski pdf 841 Kb
str. 158-163
preuzimanja: 355
citiraj
APA 6th Edition
Pejić, O. (1956). Some characteristics of cheesemaking in Serbia. Mljekarstvo, 6 (7 i 8), 158-163. Preuzeto s https://hrcak.srce.hr/126873
MLA 8th Edition
Pejić, Obren. "Some characteristics of cheesemaking in Serbia." Mljekarstvo, vol. 6, br. 7 i 8, 1956, str. 158-163. https://hrcak.srce.hr/126873. Citirano 18.12.2024.
Chicago 17th Edition
Pejić, Obren. "Some characteristics of cheesemaking in Serbia." Mljekarstvo 6, br. 7 i 8 (1956): 158-163. https://hrcak.srce.hr/126873
Harvard
Pejić, O. (1956). 'Some characteristics of cheesemaking in Serbia', Mljekarstvo, 6(7 i 8), str. 158-163. Preuzeto s: https://hrcak.srce.hr/126873 (Datum pristupa: 18.12.2024.)
Vancouver
Pejić O. Some characteristics of cheesemaking in Serbia. Mljekarstvo [Internet]. 1956 [pristupljeno 18.12.2024.];6(7 i 8):158-163. Dostupno na: https://hrcak.srce.hr/126873
IEEE
O. Pejić, "Some characteristics of cheesemaking in Serbia", Mljekarstvo, vol.6, br. 7 i 8, str. 158-163, 1956. [Online]. Dostupno na: https://hrcak.srce.hr/126873. [Citirano: 18.12.2024.]
Sažetak
In the P.R. of Serbia the original soft and hard types of cheese are produced: White Serbian cheeses, Kačkavalj, Somborski, and Manur. Some of these cheeses are known outside Yugoslavia.
Ključne riječi
cheese; cheesemaking
Hrčak ID:
126873
URI
https://hrcak.srce.hr/126873
Datum izdavanja:
2.7.1956.
Podaci na drugim jezicima:
hrvatski
srpski
Posjeta: 2.046
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