Please use this identifier to cite or link to this item:
http://hdl.handle.net/20.500.12188/345| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Najdenoska, E. | en_US |
| dc.contributor.author | Velickova, E. | en_US |
| dc.contributor.author | Ristovski, B. | en_US |
| dc.contributor.author | Bocevska, M. | en_US |
| dc.date.accessioned | 2018-09-17T09:02:53Z | - |
| dc.date.available | 2018-09-17T09:02:53Z | - |
| dc.date.issued | 2016 | - |
| dc.identifier.uri | http://hdl.handle.net/20.500.12188/345 | - |
| dc.title | Influence of sensory and textural properties on consumers acceptability of white brined cheese | en_US |
| dc.type | Proceeding article | en_US |
| dc.relation.conference | 3rd International Congress “Food Technology, Quality and Safety” | en_US |
| item.fulltext | No Fulltext | - |
| item.grantfulltext | none | - |
| Appears in Collections: | Faculty of Technology and Metallurgy: Conference papers | |
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