Kurćubić, V.S.; Lević, S.; Pavlović, V.; Mihailović, R.; Nikolić, A.; Lukić, M.; Jovanović, J.; Danilović, B.; Milinković, M.; Oz, F.;
et al. Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance. Foods 2024, 13, 1381.
https://doi.org/10.3390/foods13091381
AMA Style
Kurćubić VS, Lević S, Pavlović V, Mihailović R, Nikolić A, Lukić M, Jovanović J, Danilović B, Milinković M, Oz F,
et al. Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance. Foods. 2024; 13(9):1381.
https://doi.org/10.3390/foods13091381
Chicago/Turabian Style
Kurćubić, Vladimir S., Steva Lević, Vlada Pavlović, Ružica Mihailović, Aleksandra Nikolić, Mirjana Lukić, Jelena Jovanović, Bojana Danilović, Mira Milinković, Fatih Oz,
and et al. 2024. "Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance" Foods 13, no. 9: 1381.
https://doi.org/10.3390/foods13091381
APA Style
Kurćubić, V. S., Lević, S., Pavlović, V., Mihailović, R., Nikolić, A., Lukić, M., Jovanović, J., Danilović, B., Milinković, M., Oz, F., Heinz, V., & Tomasevic, I.
(2024). Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance. Foods, 13(9), 1381.
https://doi.org/10.3390/foods13091381
