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  1. 1
    Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese

    Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese by Kristijan Valkaj, Boris Zimmermann, Samir Kalit, Ante Rako, Goran Baranović

    Published 2014-05-01
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  2. 2
    Do consumers from Međimurje region recognize their autochthonous Turoš cheese?

    Do consumers from Međimurje region recognize their autochthonous Turoš cheese? by Kristijan Valkaj, Marija Cerjak, Samir Kalit, Ante Rako, William L. Wendorff

    Published 2013-11-01
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