Zandona, E.; Vranković, L.; Pedisić, S.; Vukušić Pavičić, T.; Dobrinčić, A.; Marušić Radovčić, N.; Lisak Jakopović, K.; Blažić, M.; Barukčić Jurina, I.
Production of Acid and Rennet-Coagulated Cheese Enriched by Olive (Olea europaea L.) Leaf Extract—Determining the Optimal Point of Supplementation and Its Effects on Curd Characteristics. Foods 2024, 13, 616.
https://doi.org/10.3390/foods13040616
AMA Style
Zandona E, Vranković L, Pedisić S, Vukušić Pavičić T, Dobrinčić A, Marušić Radovčić N, Lisak Jakopović K, Blažić M, Barukčić Jurina I.
Production of Acid and Rennet-Coagulated Cheese Enriched by Olive (Olea europaea L.) Leaf Extract—Determining the Optimal Point of Supplementation and Its Effects on Curd Characteristics. Foods. 2024; 13(4):616.
https://doi.org/10.3390/foods13040616
Chicago/Turabian Style
Zandona, Elizabeta, Lucija Vranković, Sandra Pedisić, Tomislava Vukušić Pavičić, Ana Dobrinčić, Nives Marušić Radovčić, Katarina Lisak Jakopović, Marijana Blažić, and Irena Barukčić Jurina.
2024. "Production of Acid and Rennet-Coagulated Cheese Enriched by Olive (Olea europaea L.) Leaf Extract—Determining the Optimal Point of Supplementation and Its Effects on Curd Characteristics" Foods 13, no. 4: 616.
https://doi.org/10.3390/foods13040616
APA Style
Zandona, E., Vranković, L., Pedisić, S., Vukušić Pavičić, T., Dobrinčić, A., Marušić Radovčić, N., Lisak Jakopović, K., Blažić, M., & Barukčić Jurina, I.
(2024). Production of Acid and Rennet-Coagulated Cheese Enriched by Olive (Olea europaea L.) Leaf Extract—Determining the Optimal Point of Supplementation and Its Effects on Curd Characteristics. Foods, 13(4), 616.
https://doi.org/10.3390/foods13040616
