Nutritional and therapeutic properties of goat’s milk by Zrinka Filipović Dermit, Nataša Mikulec, Darija Bendelja Ljoljić, Neven Antunac

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Characterisation and research of the milk quality in Krk cheese manufacturing by Neven Antunac, Nataša Mikulec, Darija Bendelja, Zvonimir Prpić, Zdravko Barać

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Production, composition and properties of mare’s milk by Andreja Brezovečki, Mateja Čagalj, Neven Antunac, Nataša Mikulec, Darija Bendelja Ljoljić

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The effect of crude protein in the diet on the quantity and composition of milk in Alpine goats by Darija Bendelja Ljoljić, Neven Antunac, Tomislav Mašek, Antun Kostelić, Jasna Pintar

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Influence of paragenetic factors on production and chemical composition of Paška sheep milk by Dubravka Samaržija, Boro Mioč, Neven Antunac, Marija Pecina, Darija Bendelja, Zdravko Barać

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Milk urea concentration in Holstein and Simmental cows by Darija Bendelja, Zvonimir Prpić, Nataša Mikulec, Zdenko Ivkić, Jasmina Havranek, Neven Antunac

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Sensitivity of selected mastitis pathogens to antimicrobial agents by Petra Leskovec, Darija Bendelja Ljolji, Miroslav Benić, Antun Kostelić, Željko Cvetnić, Neven Antunac

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Urea concentration in sheep’s milk by Jasmina Havranek, Željko Mikulec, Tomislav Mašek, Neven Antunac, Nataša Mikulec, Ivan Vnučec, Darija Bendelja

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Camel milk and milk products by Andreja Brezovečki, Mateja Čagalj, Zrinka Filipović Dermit, Nataša Mikulec, Darija Bendelja Ljoljić, Neven Antunac

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Milk urea concentration as a tool for optimising crude protein content in dairy goat diets: a path to sustainable milk production by Darija Bendelja Ljoljić, Zvonimir Prpić, Tomislav Mašek, Ivan Vnučec, Antun Kostelić, Miroslav Benić, Neven Antunac

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Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production by Iva Dolenčić Špehar, Darija Bendelja Ljoljić, Zvjezdana Petanjek, Šimun Zamberlin, Milna Tudor Kalit, Dubravka Samaržija

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Influence of salting method on the chemical composition, yield, texture and sensory properties of Škripavac cheese by Matea Ivaniš, Milna Tudor Kalit, Ante Rako, Darija Bendelja Ljoljić, Ivica Kos, Iva Dolenčić Špehar, Samir Kalit

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Microbiological and Sensory Quality of Artisanal Sour Cream by Darija Bendelja Ljoljić, Melita Boroša, Ivica Kos, Luka Cvetnić, Ivan Vnučec, Nataša Hulak, Biljana Radeljević, Vesna Jaki Tkalec

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Corrigendum to “Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products” by Nina Kudumija, Ivica Kos, Tina Lešić, Nada Vahčić, Ana Vulić, Tomaž Polak, Greta Krešić, Ivan Vnučec, Darija Bendelja Ljoljić, Mario Škrivanko, Tanja Bogdanović, Jelka Pleadin

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Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products by Nina Kudumija, Ivica Kos, Tina Lešić, Nada Vahčić, Ana Vulić, Tomaž Polak, Greta Krešić, Ivan Vnučec, Darija Bendelja Ljoljić, Mario Škrivanko, Tanja Bogdanović, Jelka Pleadin

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