PROTEOLYSIS DURING RIPENING OF TRADITIONAL MONTENEGRIN WHITE BRINED PLJEVLJA CHEESES
Jelena Miocinovic, Zorana Miloradovic, Mira Radovanovic,
Sladjana Perunicic, Predrag Pudja, Slavko Mirecki*

Key words: Pljevlja cheese, Proteolysis, Electrophoresis, Soluble nitrogen matter.

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Journal of Hygienic Engineering and Design