Contribution to study of white cheese during the ripening

Ostojić, Mihajlo; Mesner, Miloš

Mljekarstvo : journal for dairy production and processing improvement, Vol. 28 No. 6, 1978.

Original scientific paper

Contribution to study of white cheese during the ripening

Mihajlo Ostojić ; Institut za mlekarstvo, Beograd
Miloš Mesner

Full text: croatian pdf 631 Kb

page 128-131

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APA 6th Edition

Ostojić, M. & Mesner, M. (1978). Contribution to study of white cheese during the ripening. Mljekarstvo, 28 (6), 128-131. Retrieved from https://hrcak.srce.hr/111407

MLA 8th Edition

Ostojić, Mihajlo and Miloš Mesner. "Contribution to study of white cheese during the ripening." Mljekarstvo, vol. 28, no. 6, 1978, pp. 128-131. https://hrcak.srce.hr/111407. Accessed 13 Nov. 2024.

Chicago 17th Edition

Ostojić, Mihajlo and Miloš Mesner. "Contribution to study of white cheese during the ripening." Mljekarstvo 28, no. 6 (1978): 128-131. https://hrcak.srce.hr/111407

Harvard

Ostojić, M., and Mesner, M. (1978). 'Contribution to study of white cheese during the ripening', Mljekarstvo, 28(6), pp. 128-131. Available at: https://hrcak.srce.hr/111407 (Accessed 13 November 2024)

Vancouver

Ostojić M, Mesner M. Contribution to study of white cheese during the ripening. Mljekarstvo [Internet]. 1978 [cited 2024 November 13];28(6):128-131. Available from: https://hrcak.srce.hr/111407

IEEE

M. Ostojić and M. Mesner, "Contribution to study of white cheese during the ripening", Mljekarstvo, vol.28, no. 6, pp. 128-131, 1978. [Online]. Available: https://hrcak.srce.hr/111407. [Accessed: 13 November 2024]

Abstract

Keywords

white cheese; ripening

Hrčak ID:

111407

URI

https://hrcak.srce.hr/111407

Publication date:

1.6.1978.

Article data in other languages: croatian

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Mljekarstvo : journal for dairy production and processing improvement, Vol. 28 No. 6, 1978.

Abstract

Keywords

Hrčak ID:

URI

Publication date: