Levak, S., Maslov Bandić, L., Sopko Stracenski, K., Dolenčić Špehar, I., Kalit, S., Rako, A., Tudor Kalit, M. (2024). Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile. Mljekarstvo, 74 (4): 263-275. (Q3, IF: 1,1).

Ivaniš, M., Tudor Kalit, M., Rako, A., Bendelja Ljoljić, D., Kos, I., Dolenčić Špehar, I., Kalit, S. (2024). Influence of salting method on the chemical composition, yield, texture and sensory properties of Škripavac cheese. Mljekarstvo, 74 (4): 263-275. (Q3, IF: 1,1).

https://hrcak.srce.hr/en/broj/24891