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  1. 1
    Comparison of different methods for determination of sodium chloride in cheese

    Comparison of different methods for determination of sodium chloride in cheese by Rajković Miloš B., Sredović Ivana D., Miloradović Zorana N.

    Published 2010-01-01
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  2. 2
    Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria

    Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria by Miočinović Jelena, Radulović Zorica, Paunović Dušanka, Miloradović Zorana, Trpković G., Radovanović Mira, Puđa P.

    Published 2014-01-01
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