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2021.
Effect of Ripening of Reduced-Fat White Cheese in Brine and a Vacuum on Its Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential Running head: Ripening of Reduced-Fat White Cheese
Miroljub Barać, Zlatan Sarić, Tanja Vučić, Ivana Sredović Ignjatović, Danijel Milinčić, Bojana Špirović Trifunović and Milenko Smiljanić 1University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Zemun, Serbia 2University of Sarajevo, Faculty of Agriculture and Food Sciences, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina 3University of East Sarajevo, Faculty of Technology, Karakaj 34A, 75400 Zvornik, Bosnia and Herzegovina