Comparison of the Chemical Composition of Whey Cheeses: Urda And Ricotta
DOI: https://doi.org/10.2478/macvetrev-2019-0020 | Journal eISSN: 1857-7415
Language: English
Page range: 151 - 161
Submitted on: Sep 21, 2018
|Accepted on: Jul 12, 2019
|Published on: Oct 15, 2019
Published by: Ss. Cyril and Methodius University in Skopje
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2019 Snežana Paskaš, Jelena Miočinović, Mila Savić, Goran Ješić, Mladen Rašeta, Zsolt Becskei, published by Ss. Cyril and Methodius University in Skopje
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.