Professional paper
Some characteristics of cheesemaking in Serbia
Obren Pejić
; Hrvatska mljekarska udruga, Ilica 31/III, 10000 Zagreb
Full text: croatian pdf 703 Kb
page 158-163
downloads: 474
cite
APA 6th Edition
Pejić, O. (1956). Some characteristics of cheesemaking in Serbia. Mljekarstvo, 6 (7 i 8), 158-163. Retrieved from https://hrcak.srce.hr/126873
MLA 8th Edition
Pejić, Obren. "Some characteristics of cheesemaking in Serbia." Mljekarstvo, vol. 6, no. 7 i 8, 1956, pp. 158-163. https://hrcak.srce.hr/126873. Accessed 18 Dec. 2024.
Chicago 17th Edition
Pejić, Obren. "Some characteristics of cheesemaking in Serbia." Mljekarstvo 6, no. 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), pp. 158-163. Available at: https://hrcak.srce.hr/126873 (Accessed 18 December 2024)
Vancouver
Pejić O. Some characteristics of cheesemaking in Serbia. Mljekarstvo [Internet]. 1956 [cited 2024 December 18];6(7 i 8):158-163. Available from: https://hrcak.srce.hr/126873
IEEE
O. Pejić, "Some characteristics of cheesemaking in Serbia", Mljekarstvo, vol.6, no. 7 i 8, pp. 158-163, 1956. [Online]. Available: https://hrcak.srce.hr/126873. [Accessed: 18 December 2024]
Full text: serbian pdf 841 Kb
page 158-163
downloads: 355
cite
APA 6th Edition
Pejić, O. (1956). Some characteristics of cheesemaking in Serbia. Mljekarstvo, 6 (7 i 8), 158-163. Retrieved from https://hrcak.srce.hr/126873
MLA 8th Edition
Pejić, Obren. "Some characteristics of cheesemaking in Serbia." Mljekarstvo, vol. 6, no. 7 i 8, 1956, pp. 158-163. https://hrcak.srce.hr/126873. Accessed 18 Dec. 2024.
Chicago 17th Edition
Pejić, Obren. "Some characteristics of cheesemaking in Serbia." Mljekarstvo 6, no. 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), pp. 158-163. Available at: https://hrcak.srce.hr/126873 (Accessed 18 December 2024)
Vancouver
Pejić O. Some characteristics of cheesemaking in Serbia. Mljekarstvo [Internet]. 1956 [cited 2024 December 18];6(7 i 8):158-163. Available from: https://hrcak.srce.hr/126873
IEEE
O. Pejić, "Some characteristics of cheesemaking in Serbia", Mljekarstvo, vol.6, no. 7 i 8, pp. 158-163, 1956. [Online]. Available: https://hrcak.srce.hr/126873. [Accessed: 18 December 2024]
Abstract
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.
Keywords
cheese; cheesemaking
Hrčak ID:
126873
URI
https://hrcak.srce.hr/126873
Publication date:
2.7.1956.
Article data in other languages:
croatian
serbian
Visits: 2.046
*
