Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days Autori: Jovanka Popov Raljić, J. Laličić-Petronijević, E. Dimić, V. Popov, V. Vujasinović, I. Blešić, M. Portić Časopis: Hemijska industrija DOI: 10.2298/HEMIND120903004P
