Prati
Milna Tudor Kalit
Milna Tudor Kalit
Sveučilište u Zagrebu Agronomski fakultet Izvanredna profesorica - polje poljoprivreda, grana
Potvrđena adresa e-pošte na agr.hr - Početna stranica
Naslov
Citirano
Citirano
Godina
Application of electronic nose and electronic tongue in the dairy industry
M Tudor Kalit, K Marković, S Kalit, N Vahčić, J Havranek
Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 64 (4 …, 2014
532014
Probiotic bacteria in prevention and treatment of diarrhea
D Samaržija, M Tudor, P Tamara, I Dolenčić Špehar, Š Zamberlin, ...
Mljekarstvo 59 (1), 28-32, 2009
312009
An overview of researches on cheeses ripening in animal skin
MT Kalit, S Kalit, J Havranek
Mljekarstvo 60 (3), 149, 2010
232010
Changes in the composition and sensory properties of C roatian cheese in a lamb skin sack (S ir iz mišine) during ripening
M Tudor Kalit, S Kalit, I Delaš, N Kelava, D Karolyi, D Kaić, M Vrdoljak, ...
International Journal of Dairy Technology 67 (2), 255-264, 2014
172014
Sigurnost hrane od polja do stola
J Havranek, M Tudor Kalit, R Bažok, J Đugum, D Grbeša, ...
MEP, Zagreb, 339-450, 2014
162014
Dairy foods and body weight management
M Tudor, J Havranek, M Serafini
Mljekarstvo 59 (2), 88-95, 2009
152009
Consumers' attitudes towards ethnic food consumption
M Tomić, K Deronja, M Tudor Kalit, Ž Mesić
Journal of Central European Agriculture 19 (2), 349-367, 2018
122018
Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks
K Valkaj, S Kalit, MT Kalit, WL Wendorff
Czech Journal of Food Sciences 31 (3), 217-221, 2013
122013
The impact of changes in the milk payment system and season on the hygienic quality of milk
V PAŠIĆ, MT Kalit, K SALAJPAL, D SAMARŽIJA, J Havranek, S Kalit
Journal of Central European Agriculture, 2016
102016
Nutritional characteristics of Croatian whey cheese (Bračka skuta) produced in different stages of lactation
A Rako, MT Kalit, S Kalit, B Soldo, I Ljubenkov
LWT 96, 657-662, 2018
82018
Proteolysis of Livanjski cheese during ripening
S Kalit, A MATIĆ, K SALAJPAL, Z SARIĆ, M Tudor Kalit
Journal of Central European Agriculture 17 (4), 1320-1330, 2016
82016
Dodaci u proizvodnji jogurta
M Tudor, D Samaržija, J Havranek
Mljekarstvo 58 (1), 21-32, 2008
62008
Nutritivna i zdravstvena vrijednost fermentiranih mlijeka
M Tudor, J Havranek
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam …, 0
6*
Microbiological changes throughout ripening of Keş cheese
SS Kirdar, OK Yurdakul, S Kalit, MT Kalit
Journal of Central European Agriculture, 2017
52017
Sigurnost hrane–od polja do stola
R Bažok, J Đugum, D Grbeša, M Hadžiosmanović, J Havranek, ...
Stega tisak, Zagreb, 2014
52014
Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening
MT Kalit, S Kalit, N Kelava, J Havranek
International journal of dairy technology 65 (4), 555-560, 2012
52012
Influence of starter culture on peptide profiles of Krk cheese
I Pavlinić, N Mikulec, S Kalit, I Jakaša, J Havranek, M Tudor, N Antunac
Milchwissenschaft 65 (3), 262-266, 2010
52010
The efficacy of electrolysed oxidizing water as a disinfectant in the dairy industry
S Kalit, T Kos, MT Kalit, I Kos
Journal of Hygienic Engineering and Design 12, 28-32, 2015
42015
Probiotičke bakterije u prevenciji i terapiji dijareje
D Samaržija, M Tudor, P Tamara, I Dolenčić Špehar, Š Zamberlin, ...
Mljekarstvo 59 (1), 28-32, 2009
42009
Biochemical changes during ripening of cheeses in an animal skin
M Tudor Kalit, T Lojbl, A Rako, I Gün, S Kalit
Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 70 (4 …, 2020
32020
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