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Characteristics of traditional rolled pasta filata cheese of Vojvodina

dc.contributor.authorVidaković Knežević, Suzana
dc.contributor.authorVranešević, Jelena
dc.contributor.authorKnežević, Slobodan
dc.contributor.authorŽivkov-Baloš, Milica
dc.contributor.authorPopov, Nenad
dc.contributor.authorKarabisil, Neđeljko
dc.contributor.authorKocić Tanackov, Sunčica
dc.date.accessioned2024-10-29T12:52:32Z
dc.date.available2024-10-29T12:52:32Z
dc.date.issued2024-10-16
dc.identifier.isbn978-86-7994-063-6
dc.identifier.urihttps://repo.niv.ns.ac.rs/xmlui/handle/123456789/897
dc.description.sponsorshipThis research was funded by the Ministry of Science, Technological Development and Innovation of the Republic of Serbia by the contract of implementation and funding of research work of NIV-NS in 2024, Contract No: 451-03-66/2024-03/200031.en_US
dc.language.isoenen_US
dc.publisherInstitute of Food Technology, Novi Saden_US
dc.sourceAbstract book, 5th International Congress 'Food Technology, Quality and Safety', Novi Saden_US
dc.subjectpasta filata cheeseen_US
dc.subjectrolled cheeseen_US
dc.subjectmicrobiological statusen_US
dc.subjectphysico-chemical propertiesen_US
dc.subjectsensory characteristicsen_US
dc.titleCharacteristics of traditional rolled pasta filata cheese of Vojvodinaen_US
dc.typeConference paperen_US
dc.citation.spage58en_US
dc.citation.epage58en_US
dc.citation.rankM34en_US
dc.type.versionpublisheden_US


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