Kalit, S.; Tudor Kalit, M.; Dolenčić Špehar, I.; Salajpal, K.; Samaržija, D.; Anušić, J.; Rako, A.
The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese. Foods 2021, 10, 690.
https://doi.org/10.3390/foods10040690
AMA Style
Kalit S, Tudor Kalit M, Dolenčić Špehar I, Salajpal K, Samaržija D, Anušić J, Rako A.
The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese. Foods. 2021; 10(4):690.
https://doi.org/10.3390/foods10040690
Chicago/Turabian Style
Kalit, Samir, Milna Tudor Kalit, Iva Dolenčić Špehar, Krešimir Salajpal, Dubravka Samaržija, Jasna Anušić, and Ante Rako.
2021. "The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese" Foods 10, no. 4: 690.
https://doi.org/10.3390/foods10040690
APA Style
Kalit, S., Tudor Kalit, M., Dolenčić Špehar, I., Salajpal, K., Samaržija, D., Anušić, J., & Rako, A.
(2021). The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese. Foods, 10(4), 690.
https://doi.org/10.3390/foods10040690