Article Versions Notes

Barac M, Pesic M, Zilic S, Smiljanic M, Sredovic Ignjatovic I, Vucic T, Kostic A, Milincic D. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. Foods. 2019; 8(4):128. https://doi.org/10.3390/foods8040128

Barac, Miroljub, Mirjana Pesic, Sladjana Zilic, Milenko Smiljanic, Ivana Sredovic Ignjatovic, Tanja Vucic, Aleksandar Kostic, and Danijel Milincic. 2019. "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin" Foods 8, no. 4: 128. https://doi.org/10.3390/foods8040128

Barac, M., Pesic, M., Zilic, S., Smiljanic, M., Sredovic Ignjatovic, I., Vucic, T., Kostic, A., & Milincic, D. (2019). The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. Foods, 8(4), 128. https://doi.org/10.3390/foods8040128