doiFil / Faculty of Philology, University of Belgrade

@article{vidakovicknezevicetal2025:pastafilata, author = {Vidaković Knežević, Suzana and Vranešević, Jelena and Knežević, Slobodan and Popov, Nenad and Ljubojević Pelić, Dragana and Živkov Baloš, Milica and Milanov, Dubravka}, orcid = {0000-0001-7711-3917 and 0000-0003-1202-6964 and 0000-0001-6316-5863 and 0000-0002-3102-4334 and 0000-0002-7833-7696 and 0000-0002-4266-1232 and 0000-0003-1987-8211}, affiliation = {Scientific Veterinary Institute ``Novi Sad'' ;; Scientific Veterinary Institute ``Novi Sad'' ;; Scientific Veterinary Institute ``Novi Sad'' ;; Scientific Veterinary Institute ``Novi Sad'' ;; Scientific Veterinary Institute ``Novi Sad'' ;; Scientific Veterinary Institute ``Novi Sad'' ;; Scientific Veterinary Institute ``Novi Sad''}, affid = {https://ror.org/04pschh68 ;; https://ror.org/04pschh68 ;; https://ror.org/04pschh68 ;; https://ror.org/04pschh68 ;; https://ror.org/04pschh68 ;; https://ror.org/04pschh68 ;; https://ror.org/04pschh68}, affplace = {Novi Sad, Serbia ;; Novi Sad, Serbia ;; Novi Sad, Serbia ;; Novi Sad, Serbia ;; Novi Sad, Serbia ;; Novi Sad, Serbia ;; Novi Sad, Serbia}, department = {nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment}, title = {Production Techniques and Microbial Stability of Traditional Pasta Filata Cheese Throughout Its Shelf Life}, journal = {Meat Technology}, license = {https://creativecommons.org/licenses/by/4.0}, issn = {2466-4812}, eissn = {2560-4295}, year = {2025}, volume = {66}, number = {3}, pages = {92--96}, howpublished = {print}, language = {english}, funder = {Ministry of Science, Technological Development and Innovation of the Republic of Serbia}, funderid = {https://ror.org/01znas443}, awardnum = {451-03-136/2025-03/200031}, project = {noproject}, note = {14}, doi = {10.18485/meattech.2025.66.3.14}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2025-66-3&i=14}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2025-3/meattech-2025-66-3-14.pdf} }