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    Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey

    Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey by Rajka Božanić, Irena Jeličić, Mladen Brnčić, Branko Tripalo

    Published 2012-09-01
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  2. 2
    Change of lactose content after milk fermentation using various microbial cultures

    Change of lactose content after milk fermentation using various microbial cultures by Ivana Vinko, Rajka Božanić, Željka Golem, Inga Kesner-Koren, Stjepan Mahnet

    Published 2011-06-01
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