Authors
University of Montenegro, Biotechnical Faculty, Podgorica, Montenegro
Proteolytic Changes During Ripening Of Kučki Cheese
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
Keywords:
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© 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.