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  1. 1
    The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening

    The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening by Milna Tudor Kalit, Ivan Buntić, Giuseppe Morone, Ivančica Delaš, Samir Kalit

    Published 2016-01-01
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  2. 2
    Field inoculation of arbuscular mycorrhiza on maize (Zea mays L.) under low inputs: preliminary study on quantitative and qualitative aspects

    Field inoculation of arbuscular mycorrhiza on maize (Zea mays L.) under low inputs: preliminary study on quantitative and qualitative aspects by Emilio Sabia, Salvatore Claps, Giuseppe Morone, Annarita Bruno, Lucia Sepe, Riccardo Aleandri

    Published 2015-03-01
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