Search Results - Dolenčić Špehar, I

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  1. 1
    The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties

    The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties by Levak, S, Kalit, S, Dolenčić Špehar, I, Radeljević, B, Rako, A, Tudor Kalit, M

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  2. 2
    Innovative technology in "Paški sir" cheese production

    Innovative technology in "Paški sir" cheese production by Mikulec, N, Oštarić, F, Špoljarić, J, Zamberlin, Š, Kesić, I Horvat, Špehar, I Dolenčić, Antunac, N

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  3. 3
    Methods for culture-independent identification of lactic acid bacteria in dairy products

    Methods for culture-independent identification of lactic acid bacteria in dairy products by Pogacic, Tomislav, Kelava, Nikolina, Zamberlin, Simun, Dolencic-Spehar, Iva, Samarzija, Dubravka

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  4. 4
    An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean

    An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean by Kalit, Samir, Dolencic Spehar, Iva, Rako, Ante, Bendelja Ljoljic, Darija, Kirdar, Seval Sevgi, Tudor Kalit, Milna

    Published in Fermentation (Basel)
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  5. 5
    Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)

    Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (... by Vrdoljak, Marija, Tudor Kalit, Milna, Dolenčić Špehar, Iva, Radeljević, Biljana, Jelić, Marko, Mandinić, Sandra, Frece, Jadranka, Kalit, Samir

    Published in Fermentation (Basel)
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  6. 6
    The Potential of Using Istrian Albumin Cheese Whey in the Production of Whey Distillate

    The Potential of Using Istrian Albumin Cheese Whey in the Production of Whey Distillate by Bendelja Ljoljić, Darija, Kalit, Samir, Kazalac, Josipa, Dolenčić Špehar, Iva, Mihaljević Žulj, Marin, Maslov Bandić, Luna, Tudor Kalit, Milna

    Published in Fermentation (Basel)
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  7. 7
    Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time

    Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time by Levak, Stefani, Kos, Ivica, Kalit, Samir, Dolenčić Špehar, Iva, Bendelja Ljoljić, Darija, Rako, Ante, Tudor Kalit, Milna

    Published in Sustainability
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  8. 8
    The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese

    The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese by Kalit, Samir, Tudor Kalit, Milna, Dolenčić Špehar, Iva, Salajpal, Krešimir, Samaržija, Dubravka, Anušić, Jasna, Rako, Ante

    Published in Foods
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  9. 9
    Effects of the Autochthonous Probiotic Bacteria ILactobacillus plantarum/I B and ILactococcus lactis/I Subsp. Ilactis/I S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack

    Effects of the Autochthonous Probiotic Bacteria ILactobacillus plantarum/I B and ILactococcus lactis/I Subsp. Ilactis/I S1 on the Proteolysis of Croatian Cheese Ripened in a Lambsk... by Vrdoljak, Marija, Tudor Kalit, Milna, Dolenčić Špehar, Iva, Radeljević, Biljana, Jelić, Marko, Mandinić, Sandra, Frece, Jadranka, Kalit, Samir

    Published in Fermentation (Basel)
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  10. 10
    Metode za izravnu identifikaciju bakterija mliječne kiseline u mliječnim proizvodima

    Metode za izravnu identifikaciju bakterija mliječne kiseline u mliječnim proizvodima by Pogačić, Tomislav, Kelava, Nikolina, Zamberlin, Šimun, Dolenčić-Špehar, Iva, Samaržija, Dubravka

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