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Objavljen rad u časopisu LWT - Food Science and Technology

Rako, A., Tudor Kalit, M., Kalit, S., Soldo, B., Ljubenkov, I. (2018): Nutritional characteristics of Croatian whey cheese (Bračka skuta) produced in different stages of lactation. LWT - Food Science and Technology, 96: 657-662.

Rad je dostupan na stranici časopisa: https://www.sciencedirect.com/science/article/pii/S0023643818305358