Lisak Jakopović, K.; Barukčić Jurina, I.; Marušić Radovčić, N.; Božanić, R.; Jurinjak Tušek, A.
Utilisation of Potassium Chloride in the Production of White Brined Cheese: Artificial Neural Network Modeling and Kinetic Models for Predicting Brine and Cheese Properties during Storage. Foods 2024, 13, 3031.
https://doi.org/10.3390/foods13193031
AMA Style
Lisak Jakopović K, Barukčić Jurina I, Marušić Radovčić N, Božanić R, Jurinjak Tušek A.
Utilisation of Potassium Chloride in the Production of White Brined Cheese: Artificial Neural Network Modeling and Kinetic Models for Predicting Brine and Cheese Properties during Storage. Foods. 2024; 13(19):3031.
https://doi.org/10.3390/foods13193031
Chicago/Turabian Style
Lisak Jakopović, Katarina, Irena Barukčić Jurina, Nives Marušić Radovčić, Rajka Božanić, and Ana Jurinjak Tušek.
2024. "Utilisation of Potassium Chloride in the Production of White Brined Cheese: Artificial Neural Network Modeling and Kinetic Models for Predicting Brine and Cheese Properties during Storage" Foods 13, no. 19: 3031.
https://doi.org/10.3390/foods13193031
APA Style
Lisak Jakopović, K., Barukčić Jurina, I., Marušić Radovčić, N., Božanić, R., & Jurinjak Tušek, A.
(2024). Utilisation of Potassium Chloride in the Production of White Brined Cheese: Artificial Neural Network Modeling and Kinetic Models for Predicting Brine and Cheese Properties during Storage. Foods, 13(19), 3031.
https://doi.org/10.3390/foods13193031
