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Publications by Dajana Vukic
The Effect of Non-Conventional Starter Culture on Lipid Nutritional Quality of Fermented Dairy Products
Acta Periodica Technologica
Engineering
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Evaluation of the Quality of Meat and Fermented Dairy and Meat Products by Tyramine Sensor
Nihon Chikusan Gakkaiho
Comparative Studies on the Effect of Fermentation on the Nutritional Compositions and Anti-Nutritional Levels of Glycine Max Fermented Products: Tempeh and Soy-Iru
Annual Research and Review in Biology
Biochemistry
Agricultural
Genetics
Molecular Biology
Biological Sciences
The Impact of Oxygen on the Final Alcohol Content of Wine Fermented by a Mixed Starter Culture
Applied Microbiology and Biotechnology
Applied Microbiology
Biotechnology
Medicine
Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage
Journal of the Korean Society of Food Science and Nutrition
Nutrition
Food Science
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Zinc Supplementation of Friesian Cows: Effect on Chemical-Nutritional Composition and Aromatic Profile of Dairy Products
Journal of Dairy Science
Animal Science
Zoology
Genetics
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Influence of Milk Quality Indicators on Nutritional Products
ENGINEERING, ENERGY, TRANSPORT AIC
Effect of Yeast and Lactic Acid Bacteria on Nutritional and Sensory Quality of Masa (A Fermented Snack)
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Nutritional Value of Dairy Products and Recommended Daily Consumption
Nutricion Hospitalaria
Medicine
Nutrition
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Antagonistic Effects on Enteropathogens and Plasmid Analysis of Lactobacilli Isolated From Fermented Dairy Products
Biotechnology
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