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Lisak Jakopović K, Barukčić Jurina I, Marušić Radovčić N, Božanić R, Jurinjak Tušek A. Utilisation of Potassium Chloride in the Production of White Brined Cheese: Artificial Neural Network Modeling and Kinetic Models for Predicting Brine and Cheese Properties during Storage. Foods. 2024; 13(19):3031. https://doi.org/10.3390/foods13193031

Lisak Jakopović, Katarina, Irena Barukčić Jurina, Nives Marušić Radovčić, Rajka Božanić, and Ana Jurinjak Tušek. 2024. "Utilisation of Potassium Chloride in the Production of White Brined Cheese: Artificial Neural Network Modeling and Kinetic Models for Predicting Brine and Cheese Properties during Storage" Foods 13, no. 19: 3031. https://doi.org/10.3390/foods13193031

Lisak Jakopović, K., Barukčić Jurina, I., Marušić Radovčić, N., Božanić, R., & Jurinjak Tušek, A. (2024). Utilisation of Potassium Chloride in the Production of White Brined Cheese: Artificial Neural Network Modeling and Kinetic Models for Predicting Brine and Cheese Properties during Storage. Foods, 13(19), 3031. https://doi.org/10.3390/foods13193031