Aromatic compounds of cheese ripening in animal skin: An overview

by Marija VRDOLJAK, Nataša MIKULEC, Ksenija MARKOV, Samir KALIT, Jadranka FRECE
Published 2018-06-01

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

by Deni Kostelac, Marija Vrdoljak, Ksenija Markov, Ivančica Delaš, Tjaša Jug, Jasenka Gajdoš Kljusurić, Željko Jakopović, Iva Čanak, Marko Jelić, Jadranka Frece
Published 2020-01-01

Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks

by Marija Vrdoljak, Mija Filipčić, Marko Jelić, Iva Čanak, Željko Jakopović, Jelka Pleadin, Ivana Gobin, Tibela Landeka Dragičević, Ksenija Markov, Jadranka Frece
Published 2016-01-01