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The influence of coagulation and curd processing on texture of Somborski cheese / Uticaj koagulacije, obrade gruša i grude na teksturu somborskog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2007)
The traditional cheese-making technique of Somborski cheese has almost remained unchanged over the years in line with local practice and through the long period remained the well-protected family secret. By studying the ...