Comparison of the Chemical Composition of Whey Cheeses: Urda And Ricotta
Authors
Snežana Paskaš
Department of Animal Science, Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia
Jelena Miočinović
Department of Animal Science of Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
Mila Savić
Department of Animal Breeding and Genetics, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
Goran Ješić
Belgrade, Serbia
Mladen Rašeta
Institute of Meat Hygiene and Technology, Belgrade, Serbia
Zsolt Becskei
Department of Animal Breeding and Genetics, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
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
Keywords:
Related subjects:
© 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.