Hasil Pencarian - Samir Kalit

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  1. 1
    The use of sanitation products in milk and cheese production

    The use of sanitation products in milk and cheese production oleh Samir Kalit, Jasmina Lukač Havranek

    Diterbitkan 2001-06-01
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  2. 2
    Variation in nitrogen components of sheep milk in sub-Mediterranean area

    Variation in nitrogen components of sheep milk in sub-Mediterranean area oleh Siniša Matutinović, Krešimir Salajpal, Samir Kalit

    Diterbitkan 2014-03-01
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  3. 3
    An overview of researches on cheeses ripening in animal skin

    An overview of researches on cheeses ripening in animal skin oleh Milna Tudor Kalit, Samir Kalit, Jasmina Havranek

    Diterbitkan 2010-09-01
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  4. 4
    Effect of Sheep’s Milk Composition on Strength and Syneresis of Rennet-Induced Milk Gel During Lactation

    Effect of Sheep’s Milk Composition on Strength and Syneresis of Rennet-Induced Milk Gel During Lactation oleh Ante Rako, Milna Tudor Kalit, Samir Kalit

    Diterbitkan 2019-01-01
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  5. 5
    Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk

    Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk oleh Fabijan Oštarić, Samir Kalit, Ino Curik, Nataša Mikulec

    Diterbitkan 2023-06-01
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  6. 6
    Plasmin: indigenous milk proteinase

    Plasmin: indigenous milk proteinase oleh Samir Kalit, Jasmina Lukač Havranek, Vlatka Čubrić Ćurik

    Diterbitkan 2002-06-01
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  7. 7
    Properties of Preveli cheese, traditional Croatian dried acid-coagulated cheese

    Properties of Preveli cheese, traditional Croatian dried acid-coagulated cheese oleh Iva Dolenčić Špehar, Milna Tudor Kalit, Samir Kalit

    Diterbitkan 2018-12-01
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  8. 8
    Milk quality on some delivery regions in Croatia

    Milk quality on some delivery regions in Croatia oleh Dražeta Dražetić, Neven Antunac, Dubravka Samaržija, Samir Kalit

    Diterbitkan 2003-07-01
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  9. 9
    Lecevacki cheese

    Lecevacki cheese oleh Siniša Matutinović, Ante Rako, Samir Kalit, Jasmina Havranek

    Diterbitkan 2007-04-01
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  10. 10
    Somatic cell and factors which affect their count in milk

    Somatic cell and factors which affect their count in milk oleh Zrinka Čačić, Samir Kalit, Neven Antunac, Mato Čačić

    Diterbitkan 2003-01-01
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  11. 11
    Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese

    Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese oleh Siniša Matutinović, Ante Rako, Milna Tudor Kalit, Samir Kalit

    Diterbitkan 2021-11-01
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  12. 12
    Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties

    Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties oleh Havva Şafak, İlhan Gün, Milna Tudor Kalit, Samir Kalit

    Diterbitkan 2023-04-01
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  13. 13
    Marketing of the autochthonous dried cheese in Zagreb region

    Marketing of the autochthonous dried cheese in Zagreb region oleh Marija Radman, Damir Kovačić, Samir Kalit, Jasmina Havranek, Josip Kraljičković

    Diterbitkan 2004-04-01
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  14. 14
    Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese

    Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese oleh Kristijan Valkaj, Boris Zimmermann, Samir Kalit, Ante Rako, Goran Baranović

    Diterbitkan 2014-05-01
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  15. 15
    Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks

    Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks oleh Kristijan Valkaj, Samir Kalit, Milna Tudor Kalit, William L. Wendorff

    Diterbitkan 2013-06-01
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  16. 16
    Consumers’ preferences and composition of Livanjski cheese in relation to its sensory characteristics

    Consumers’ preferences and composition of Livanjski cheese in relation to its sensory characteristics oleh Anto Matić, Samir Kalit, Krešimir Salajpal, Stanko Ivanković, Zlatan Sarić

    Diterbitkan 2014-09-01
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  17. 17
    Aromatic compounds of cheese ripening in animal skin: An overview

    Aromatic compounds of cheese ripening in animal skin: An overview oleh Marija VRDOLJAK, Nataša MIKULEC, Ksenija MARKOV, Samir KALIT, Jadranka FRECE

    Diterbitkan 2018-06-01
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  18. 18
    Application of electronic nose and electronic tongue in the dairy industry

    Application of electronic nose and electronic tongue in the dairy industry oleh Milna Tudor Kalit, Ksenija Marković, Samir Kalit, Nada Vahčić, Jasmina Havranek

    Diterbitkan 2014-11-01
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  19. 19
    Do consumers from Međimurje region recognize their autochthonous Turoš cheese?

    Do consumers from Međimurje region recognize their autochthonous Turoš cheese? oleh Kristijan Valkaj, Marija Cerjak, Samir Kalit, Ante Rako, William L. Wendorff

    Diterbitkan 2013-11-01
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  20. 20
    Krcki cheese

    Krcki cheese oleh Zvonimir Prpić, Samir Kalit, Jasmina Lukač Havranek, Mihovil Štimac, Saša Jerković

    Diterbitkan 2003-07-01
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