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pro vyhledávání: '"Zubović, Marija"'
Albuminski sir tipa Ricotta se tradicionalno proizvodi od slatke sirutke uz dodatak do 10 % mlijeka, a bijele je boje, izrazito mliječnog okusa i mekane konzistencije. S druge strane Mysost je albumnski sir svojstven zemljama sjeverne Europe, a dobi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::fba2081d17d8d587a472194485201015
https://www.bib.irb.hr/850975
https://www.bib.irb.hr/850975
Autor:
Zubović, Marija
Albuminski sir tipa Ricotta se tradicionalno proizvodi od slatke sirutke zaostale nakon proizvodnje sirišnih sireva uz dodatak do 10 % mlijeka. Dobiveni sir je bijele boje, izrazito mliječnog okusa i mekane konzistencije. U ovom radu cilj je bio pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::5792d79be3bf365d34447bcd3d088dc9
https://www.bib.irb.hr/803659
https://www.bib.irb.hr/803659
Turoš cheese belongs to the group of fresh, acidic, dried cheeses, flavoured with dried red pepper and cone shaped, produced in Međumurje region of Croatia and Hungary by Croats from Pomurje. The goal of this paper was to investigate the production
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::8a5ad9a999fe18ea2b8f66231cab3fca
https://www.bib.irb.hr/732433
https://www.bib.irb.hr/732433