Levak, S.; Kos, I.; Kalit, S.; Dolenčić Špehar, I.; Bendelja Ljoljić, D.; Rako, A.; Tudor Kalit, M.
Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time. Sustainability 2023, 15, 14797.
https://doi.org/10.3390/su152014797
AMA Style
Levak S, Kos I, Kalit S, Dolenčić Špehar I, Bendelja Ljoljić D, Rako A, Tudor Kalit M.
Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time. Sustainability. 2023; 15(20):14797.
https://doi.org/10.3390/su152014797
Chicago/Turabian Style
Levak, Stefani, Ivica Kos, Samir Kalit, Iva Dolenčić Špehar, Darija Bendelja Ljoljić, Ante Rako, and Milna Tudor Kalit.
2023. "Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time" Sustainability 15, no. 20: 14797.
https://doi.org/10.3390/su152014797
APA Style
Levak, S., Kos, I., Kalit, S., Dolenčić Špehar, I., Bendelja Ljoljić, D., Rako, A., & Tudor Kalit, M.
(2023). Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time. Sustainability, 15(20), 14797.
https://doi.org/10.3390/su152014797
