Original scientific paper

Influence of "kačkavalj" and white cheese ratio on characteristics of processed cheese

Radosav Stefanović ; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
Dušica Petrović
Dragoslava Mišić

Abstract

Keywords

kačkavalj; white cheese; processed cheese

Hrčak ID:

111591

URI

https://hrcak.srce.hr/111591

Publication date:

1.9.1978.

Article data in other languages: croatian

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