Rako, A., Tudor Kalit, M., Kalit, S. (2019): Effect of sheep’s milk composition on strength and syneresis of rennet-Induced milk gel during lactation. Food Technology and Biotechnology, 57 (3): 426-433.
Rad je dostupan na stranici časopisa: http://www.ftb.com.hr/images/pdfarticles/2019/July-September/FTB-3-57-426.pdf (2019: IF 2,11; Q2)