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Effect of Ripening in Brine and in a Vacuum on Protein,Fatty Acid and Mineral Profiles,and Antioxidant Potential of Reduced-Fat White Cheese |
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| Authors: | Miroljub Bara&#x; Zlatan Sari&#x; Tanja Vu i&#x; Ivana Sredovi&#x; Ignjatovi&#x; Danijel Milin i&#x; Bojana &#x;pirovi&#x; Trifunovi&#x; Milenko Smiljani&#x; |
| Institution: | 1.University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Zemun, Serbia;2.University of Sarajevo, Faculty of Agriculture and Food Sciences, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina;3.University of East Sarajevo, Faculty of Technology, Karakaj 34A, 75400 Zvornik, Bosnia and Herzegovina |
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