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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

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

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