CHARACTERISTICS OF MONTENEGRIAN AUTOCHTONOUS “LISNATI CHEESE”
Slavko Mirecki*, Ivan Ivanović, Nikoleta Nikolić

Key words: “Lisnati cheese”, Autochtonous technology, Chemical quality, Milk, Whey.

Contact Us

Abstract, Papers & Training 
[email protected]

Administration & Finance
[email protected]

Newsletter

Subscribe to our newsletter and stay in touch with all of the latest information regarding the
Journal of Hygienic Engineering and Design