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Analysis of Consumers’ Attitudes and Preferences Toward Fermented Dairy Products Cover

Analysis of Consumers’ Attitudes and Preferences Toward Fermented Dairy Products

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 14 (2024): Issue 1 (August 2024)
By: Alejna Krilić,  Naida Hodžić and  Emir Bećirović  
Open Access
|Aug 2025
Authors

Authors

Alejna Krilić

a.krilic@ppf.unsa.ba

University of Sarajevo, Faculty of Agriculture and Food Sciences, Sarajevo, Bosnia and Herzegovina

Naida Hodžić

University of Sarajevo, Faculty of Agriculture and Food Sciences, Sarajevo, Bosnia and Herzegovina

Emir Bećirović

University of Sarajevo, Faculty of Agriculture and Food Sciences, Sarajevo, Bosnia and Herzegovina
DOI: https://doi.org/10.2478/mjfst-2024-0006 | Journal eISSN: 1805-529X | Journal ISSN: 1805-5281
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Language: English
Page range: 45 - 52
Published on: Aug 16, 2025
Published by: University of Veterinary Sciences Brno
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
functional foods,
dairy consumption,
health-conscious consumers,
food quality perception,
probiotic products
Related subjects:
Business and economics,
Political economics,
Economic policy,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology,
Medicine,
Veterinary medicine

© 2025 Alejna Krilić, Naida Hodžić, Emir Bećirović, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 14 (2024): Issue 1 (August 2024)
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