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Mljekarstvo : journal for dairy production and processing improvement , Vol. 34 No. 9, 1984.

  • Publication date: 01.09.1984.
  • Published on HRČAK: 11.04.2013.

Table of contents

Full text

Organoleptička slika kvalitete naših industrijskih svježih sireva - bez i s dodacima - II dio (page 259-267)

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The organoleptic quality picture of ours industrial fresh cheeses without or with supplements - Part II (page 259-267)

Dimitrije Sabadoš, Branka Rajšić
Original scientific paper

Mogućnost pripreme fermentiranih mliječnih napitaka na bazi UF sirutke (page 268-271)

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Fermented milk drinks on the basis of UF whey-preparation possibility (page 268-271)

Ljerka Kršev, Ljubica Tratnik
Original scientific paper

Upotreba sirutke u proizvodnji sladoleda i smrznutih deserata (page 272-274)

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Whey usage for ice-cream and frozen desserts production (page 272-274)

Maja Otrin
Professional paper

Hlađenje i termizacija kao sredstvo produženja održivosti sirovog mlijeka (page 275-280)

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Cooling and thermisation as a means to prolong raw milk keeping quality (page 275-280)

Darko Škrinjar
Professional paper

Izvodi iz stručne literature (page 281-281)


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