Please use this identifier to cite or link to this item:
http://hdl.handle.net/20.500.12188/12743| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Mila Arapceska | en_US |
| dc.contributor.author | Zehra Hajrulai-Musliu | en_US |
| dc.contributor.author | Jovanka Tuteska | en_US |
| dc.contributor.author | Risto Uzunov | en_US |
| dc.contributor.author | Maja Dimovski | en_US |
| dc.date.accessioned | 2021-05-25T22:19:55Z | - |
| dc.date.available | 2021-05-25T22:19:55Z | - |
| dc.date.issued | 2018-09-27 | - |
| dc.identifier.uri | http://hdl.handle.net/20.500.12188/12743 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Faculty of Veterinary Medicine-Skopje, Ss. Cyril and Methodius University in Skopje, North Macedonia | en_US |
| dc.title | 107. Changes of fatty acids composition during yogurt processing | en_US |
| dc.type | Proceedings | en_US |
| dc.relation.conference | 5th International Vet-Istanbul Group Congress and 8th International Scientific Meeting Days of Veterinary Medicine | en_US |
| item.grantfulltext | open | - |
| item.fulltext | With Fulltext | - |
| Appears in Collections: | Faculty of Veterinary Medicine: Conference papers | |
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