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Proteolytic Changes During Ripening Of Kučki Cheese Cover

Proteolytic Changes During Ripening Of Kučki Cheese

Open Access
|Dec 2023

Authors

Olga Jokanović

jokanovicolga@gmail.com

University of Montenegro, Biotechnical Faculty, Podgorica, Montenegro

Dušica Radonjić

University of Montenegro, Biotechnical Faculty, Podgorica, Montenegro

Milena Đokić

University of Montenegro, Biotechnical Faculty, Podgorica, Montenegro

Slavko Mirecki

University of Montenegro, Biotechnical Faculty, Podgorica, Montenegro

Božidarka Marković

University of Montenegro, Biotechnical Faculty, Podgorica, Montenegro
DOI: https://doi.org/10.2478/contagri-2023-0031 | Journal eISSN: 2466-4774 | Journal ISSN: 0350-1205
Language: English
Page range: 230 - 234
Submitted on: Oct 11, 2023
|
Accepted on: Nov 29, 2023
|
Published on: Dec 22, 2023
Published by: University of Novi Sad
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2023 Olga Jokanović, Dušica Radonjić, Milena Đokić, Slavko Mirecki, Božidarka Marković, published by University of Novi Sad
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.