APA 6th Edition Radman, M., Kovačić, D., Kalit, S., Havranek, J. i Kraljičković, J. (2004). Marketing autohtonog suhog sira zagrebačke okolice. Mljekarstvo, 54 (2), 93-107. Preuzeto s https://hrcak.srce.hr/1518
MLA 8th Edition Radman, Marija, et al. "Marketing autohtonog suhog sira zagrebačke okolice." Mljekarstvo, vol. 54, br. 2, 2004, str. 93-107. https://hrcak.srce.hr/1518. Citirano 04.04.2020.
Chicago 17th Edition Radman, Marija, Damir Kovačić, Samir Kalit, Jasmina Havranek i Josip Kraljičković. "Marketing autohtonog suhog sira zagrebačke okolice." Mljekarstvo 54, br. 2 (2004): 93-107. https://hrcak.srce.hr/1518
Harvard Radman, M., et al. (2004). 'Marketing autohtonog suhog sira zagrebačke okolice', Mljekarstvo, 54(2), str. 93-107. Preuzeto s: https://hrcak.srce.hr/1518 (Datum pristupa: 04.04.2020.)
Vancouver Radman M, Kovačić D, Kalit S, Havranek J, Kraljičković J. Marketing autohtonog suhog sira zagrebačke okolice. Mljekarstvo [Internet]. 2004 [pristupljeno 04.04.2020.];54(2):93-107. Dostupno na: https://hrcak.srce.hr/1518
IEEE M. Radman, D. Kovačić, S. Kalit, J. Havranek i J. Kraljičković, "Marketing autohtonog suhog sira zagrebačke okolice", Mljekarstvo, vol.54, br. 2, str. 93-107, 2004. [Online]. Dostupno na: https://hrcak.srce.hr/1518. [Citirano: 04.04.2020.]
Sažetak The demand for specific, value added food products is constantly increasing. In order to prepare such products for the market it is necessary to understand consumers’ attitudes and preferences towards food products. Dried cheese, one of the traditional products of wider Zagreb region is produced nowadays exclusively on the family farms without proper control of the used inputs and final product, and without any marketing activities. It is possible to add value and to increase the control of dried cheese production by developing county brand of the cheese. The introduction of county brand of dried cheese in the market requires very good preparation in terms of fulfilling consumers’ needs and wishes. In this paper the results of the consumer survey are presented and could be used for the determination of the technological parameters of production and especially for marketing of the cheese and its distribution. The results showed that majority of the consumers prefer harder, compact, bright yellow cheese, with less intensive odour, packed in transparent plastic foil. Certain number of the respondents confused dried cheese with other cheeses sold in the market and therefore it is necessary to educate consumers about dried cheese and its characteristics compared to other cheeses.