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Publications by Anamarija I. Mandić

Characterization of Extra-Hard Cheese Produced From Donkeys’ and Caprine Milk Mixture

Dairy Science and Technology

English

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Mineral Composition of Herby Cheese Produced From Raw and Pasteurized Milk

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Preparation of Fresh Cheese From Caprine Milk as a Model for the Reduction of Allergenicity

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Research of Organoleptic Parameters of Dutch Cheese, Produced From Milk of Cows of Different Breeds

EUREKA: Life Sciences

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Caprine Intramammary Infection: Quality of Milk

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Nutritional Properties of the Processed Cheese Produced by Milk From Goats Supplemented With Flaxseeds or Flaxseeds Oil

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Isolation and Characterization of Pasteurella Multocida From Caprine Pneumonic Lungs

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Diversity and Functional Characterization of Lactobacillus Spp. Isolated Throughout the Ripening of a Hard Cheese

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Characterization and Antioxidant Activity of Fermented Milk Produced With a Starter Combination

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New Cheese-Like Food Production From Soy Milk — Utility of Soy Milk Curdling Yeast

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