Hovjecki, M.; Miloradovic, Z.; Barukčić, I.; Blažić, M.; Miocinovic, J.
Rheological Properties of Goat Milk Coagulation as Affected by Rennet Concentration, pH and Temperature. Fermentation 2022, 8, 291.
https://doi.org/10.3390/fermentation8060291
AMA Style
Hovjecki M, Miloradovic Z, Barukčić I, Blažić M, Miocinovic J.
Rheological Properties of Goat Milk Coagulation as Affected by Rennet Concentration, pH and Temperature. Fermentation. 2022; 8(6):291.
https://doi.org/10.3390/fermentation8060291
Chicago/Turabian Style
Hovjecki, Marina, Zorana Miloradovic, Irena Barukčić, Marijana Blažić, and Jelena Miocinovic.
2022. "Rheological Properties of Goat Milk Coagulation as Affected by Rennet Concentration, pH and Temperature" Fermentation 8, no. 6: 291.
https://doi.org/10.3390/fermentation8060291
APA Style
Hovjecki, M., Miloradovic, Z., Barukčić, I., Blažić, M., & Miocinovic, J.
(2022). Rheological Properties of Goat Milk Coagulation as Affected by Rennet Concentration, pH and Temperature. Fermentation, 8(6), 291.
https://doi.org/10.3390/fermentation8060291