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

Get full text

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

Get full text

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

Get full text

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

Get full text

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

Get full text

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

Get full text

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

Get full text

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

Get full text

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

Get full text

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

Get full text

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

Get full text

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

Get full text

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

Get full text

The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening by Milna Tudor Kalit, Ivan Buntić, Giuseppe Morone, Ivančica Delaš, Samir Kalit

Get full text

Biochemical changes during ripening of cheeses in an animal skin by Milna Tudor Kalit, Tihana Lojbl, Ante Rako, Ilhan Gün, Samir Kalit

Get full text

Experimental approaches for identification of indigenous lactococci isolated from traditional dairy products by Tomislav Pogačić, Dafni-Maria Kagkli, Sanja Sikora, Samir Kalit, Jasmina Havranek, Dubravka Samaržija

Get full text

The influence of some non-genetic factors on the production and quality of East Friesian sheep milk in Croatia by Neven Antunac, Boro Mioč, Nataša Mikulec, Samir Kalit, Marija Pecina, Jasmina Havranek, Vesna Pavić

Get full text

Detection of cathepsin D in ewe’s milk by Western Blotting method by Iva Dolenčić Špehar, Franjo Martinković, Jasmina Havranek, Albert Marinculić, Milna Tudor Kalit, Samir Kalit

Get full text

A survey on hygienic and physicochemical properties of Istrian cheese by Andrea Skelin, Dubravka Samaržija, Sulejman Redžepović, Samir Kalit, Mirna Mrkonjić Fuka, Višnja Magdić, Jasmina Havranek

Get full text

Influence of salting method on the chemical composition, yield, texture and sensory properties of Škripavac cheese by Matea Ivaniš, Milna Tudor Kalit, Ante Rako, Darija Bendelja Ljoljić, Ivica Kos, Iva Dolenčić Špehar, Samir Kalit

Get full text