APA 6th Edition Vujičić, I.F., Vulić, M. i Škrinjar, M. (1988). Tvrdi tip mokrinskog sira. Mljekarstvo, 38 (6), 151-155. Preuzeto s https://hrcak.srce.hr/101299
MLA 8th Edition Vujičić, Ivica F., et al. "Tvrdi tip mokrinskog sira." Mljekarstvo, vol. 38, br. 6, 1988, str. 151-155. https://hrcak.srce.hr/101299. Citirano 19.01.2021.
Chicago 17th Edition Vujičić, Ivica F., Mirjana Vulić i Marija Škrinjar. "Tvrdi tip mokrinskog sira." Mljekarstvo 38, br. 6 (1988): 151-155. https://hrcak.srce.hr/101299
Harvard Vujičić, I.F., Vulić, M., i Škrinjar, M. (1988). 'Tvrdi tip mokrinskog sira', Mljekarstvo, 38(6), str. 151-155. Preuzeto s: https://hrcak.srce.hr/101299 (Datum pristupa: 19.01.2021.)
Vancouver Vujičić IF, Vulić M, Škrinjar M. Tvrdi tip mokrinskog sira. Mljekarstvo [Internet]. 1988 [pristupljeno 19.01.2021.];38(6):151-155. Dostupno na: https://hrcak.srce.hr/101299
IEEE I.F. Vujičić, M. Vulić i M. Škrinjar, "Tvrdi tip mokrinskog sira", Mljekarstvo, vol.38, br. 6, str. 151-155, 1988. [Online]. Dostupno na: https://hrcak.srce.hr/101299. [Citirano: 19.01.2021.]
Sažetak Mokrin cheese is an original semi-hard cheese traditionally manufactured from ewe's milk in Vojvodina, North-East region of Yugoslavia. Due to the shortage of ewe's milk, the cheese is produced from, cow's milk as well. The cheesemaking procedure and chemical characteristics were for the first time described elsewhere.