Influence of the rennet type on the quality of Pag Island cheese (Croatian: Paški sir) by Fabijan Oštarić, Neven Antunac, Zvonimir Prpić, Nataša Mikulec

Biochemistry of aroma compounds in cheese by Luna Maslov Bandić, Fabijan Oštarić, Marko Vinceković, Nataša Mikulec

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Simultaneous Encapsulation of Probiotic Bacteria (<i>Lactococcus lactis</i>, and <i>Lactiplantibacillus plantarum</i>) in Calcium Alginate Hydrogels by Marko Vinceković, Luna Maslov Bandić, Fabijan Oštarić, Marta Kiš, Nevijo Zdolec, Ivan Marić, Suzana Šegota, Hana Zelić, Nataša Mikulec

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Effects of innovative technology of “Paški sir” production on its aroma profile by Marko Vinceković, Slaven Jurić, Luna Maslov Bandić, Irina Tanuwidjaja, Fabijan Oštarić, Dario Domović, Marta Kiš, Nevijo Zdolec, Snježana Kazazić, Nataša Mikulec

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