Biochemistry of aroma compounds in cheese by Luna Maslov Bandić, Fabijan Oštarić, Marko Vinceković, Nataša Mikulec

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Nutritional and therapeutic properties of goat’s milk by Zrinka Filipović Dermit, Nataša Mikulec, Darija Bendelja Ljoljić, Neven Antunac

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Production, composition and properties of mare’s milk by Andreja Brezovečki, Mateja Čagalj, Neven Antunac, Nataša Mikulec, Darija Bendelja Ljoljić

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Dairy meals of hospitalized children as a source of energy, calcium and phosphorus in satisfying their daily needs by Diana Vukman, Tena Niseteo, Petra Kučan, Nataša Mikulec, Darko Grbeša, Neven Antunac

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Proving the adulteration of ewe and goat cheeses with cow milk using the reference method of isoelectric focusing of γ-casein by Nataša Mikulec, Dijana Plavljanić, Jasminka Špoljarić, Biljana Radeljević, Jasmina Havranek, Neven Antunac

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The influence of some non-genetic factors on the production and quality of East Friesian sheep milk in Croatia by Neven Antunac, Boro Mioč, Nataša Mikulec, Samir Kalit, Marija Pecina, Jasmina Havranek, Vesna Pavić

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