The importance of antibiotic residues presence detection in milk by Dubravka Samaržija, Neven Antunac

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Quality marks: protected denomination of origin (pdo), protected geographical indication (pgi) and traditional speciality guaranteed (tsg) as social and economic impact on the loca... by Dubravka Samaržija, Neven Antunac

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Implementation of HACCP system in production of Paški cheese by Šime Gligora, Neven Antunac

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Taxonomy, physiology and growth of Lactococcus lactis: a review by Dubravka Samaržija, Neven Antunac, Jasmina Lukač Havranek

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Determination of total bacterial count in raw milk by flow cytometry by Dubravka Samaržija, Neven Antunac, Tomislav Pogačić, Sanja Sikora

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Mineral elements in milk and dairy products by Šimun Zamberlin, Neven Antunac, Jasmina Havranek, Dubravka Samaržija

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

Protected designation of cheese origin by Neven Antunac, Jasmina Havranek, Dubravka Samaržija, Marija Pecina

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Milk quality on some delivery regions in Croatia by Dražeta Dražetić, Neven Antunac, Dubravka Samaržija, Samir Kalit

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Somatic cell and factors which affect their count in milk by Zrinka Čačić, Samir Kalit, Neven Antunac, Mato Čačić

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

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Comparison of udder morphology, body weight and milk production during lactation in pasture-fed dairy sheep in Bosnia and Herzegovina by Vinko BATINIC, Dragica SALAMON, Stanko IVANKOVIC, Neven ANTUNAC, Alen DZIDIC

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Production technology and some quality parameters of Njeguši cheese by Slavko Mirecki, Nikola Popović, Neven Antunac, Nataša Mikulec, Dijana Plavljanić

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The influence of milking procedures on cow’s teat tissue, milk yield and milking time by Saša Špoljar, Alen Džidić, Miroslav Kapš, Jasmina Havranek, Neven Antunac

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Production and milk quality of Pag sheep by Zoran Vukašinović, Neven Antunac, Nataša Mikulec, Boro Mioč, Zdravko Barać

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Influence of peptide and amino acids on the formation of cheese flavour by Nataša Mikulec, Ivan Habuš, Neven Antunac, Ljubinka Vitale, Jasmina Havranek

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Evaluation of lactation models in pasture-based dairy ewes in Bosnia and Herzegovina by Dragica Šalamon, Vinko Batinić, Stanko Ivanković, Neven Antunac, Alen Džidić

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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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