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Publications by Ognjen MACEJ
Significance and Dyinamics of Salt During Storage and Ripening of White Cheese in Industrial Production
Poljoprivreda i Sumarstvo
Soil Science
Nature
Crop Science
Food Science
Forestry
Plant Science
Landscape Conservation
Agronomy
Related publications
Salt Distribution and Salt Uptake During Ripening in Turkish White Cheese Affected by High Pressure Processing
Turkish Journal of Agriculture - Food Science and Technology
Viscoelasticity of Edam Cheese During Its Ripening
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Physico-Chemical and Rheological Properties of Prato Cheese During Ripening
African Journal of Biotechnology
Secondary Proteolysis in Serra Cheese During Ripening and Throughout the Cheese-Making Season
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
Changes in Hardness and Protein Degradation During Camembert Cheese Ripening
Nihon Chikusan Gakkaiho
Comparison of Physicochemical and Sensory Properties Between Cholesterol-Removed Gouda Cheese and Gouda Cheese During Ripening
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
ACEI and Antioxidant Peptides Release During Ripening of Mexican Cotija Hard Cheese
Journal of Food Research
Chemical Methods for the Characterization of Proteolysis in Cheese During Ripening
Le Lait
Penicillium Species During the Manufacturing and Ripening of Armada Raw Goat's Milk Cheese: Identification, Characteristics and in Vitro Potential Toxins Production
Le Lait
