Iva Dolenčić Špehar

Urea concentration in goat milk: importance of determination and factors of variability

D. Bendelja Ljoljić, Iva Dolenčić Špehar, Z. Prpić, 2020 .

Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)

J. Frece, Iva Dolenčić Špehar, S. Kalit, 2022, Fermentation.

The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese

K. Salajpal, Iva Dolenčić Špehar, D. Samaržija, 2021, Foods.