verified SJR 0,252 · Q3 • database Scopus / SJR & Web of Science indexed

Croatia · Hrvatska Mljekarska Udruga

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Mljekarstvo

Mljekarstvo is a journal indexed in SJR in Animal Science and Zoology and Food Science with an H index of 26. It is an CC BY-NC Journal with a Single blind Peer Review review system The scope of the journal is focused on agronomy, biotechnoogy, food technology, dairy. It has an SJR impact factor of 0,252 and it has a best quartile of Q3. It is published in Croatian, English. It has an SJR impact factor of 0,252.

ISSN: 0026-704X

Publisher: Hrvatska Mljekarska Udruga

Category: Animal Science and Zoology

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,252 Q3

H-index 26

Acceptance rate pie_chart

41%

Source Acceptance_Rate

Time to publication hourglass_top

12 weeks

Field Average_time_publication_weeks

Publication cost (APC) payments

NPD Open Access

Non-OA path NPD

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

0,252

H-index

Docs (year)

Docs 3y

Total refs

1392

Cites 3y

Citable 3y

Cites/Doc 2y

1.34

Ref/Doc

53.54

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

- €

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Best articles by citations

Comparison of the protein and fatty acid fraction of Balkan donkey and human milk

White cheeses as a potential source of bioactive peptides

Effect of mineral salt replacement on properties of Turkish White cheese

Effect of lactation stage on the concentration of essential and selected toxic elements in milk of Dubrovacka ruda - Croatian endangered breed

Effect of high intensity ultrasound on the milk fermentation by bifidobacteria

Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mi?°ine)

Effect of bee pollen supplement on antimicrobial, chemical, rheological, sensorial properties and probiotic viability of fermented milk beverages

Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milk

Do consumption of Kargi Tulum cheese meet daily requirements for minerals and trace elements?

Determination of antioxidant activity of yoghurt enriched with polymerized whey protein

Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme

Dairy meals of hospitalized children as a source of energy, calcium and phosphorus in satisfying their daily needs

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Consumers' preferences and composition of Livanjski cheese in relation to its sensory characteristics

Aflatoxin M1 in raw milk in the region of Vojvodina

Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk

Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties

Characteristics of calcium intake in nursing home residents in Zagreb

Changes in the physicochemical and microbiological properties of probiotic-fermented low-fat yoghurt enriched with barley beta-glucan during cold storage

Changes in climate conditions and their effects on production

Biocrystallization as a method for distinguishing between organically and conventionally produced milk

Associations between milking technology, herd size and milk production parameters on commercial dairy cattle farms

Antioxidant activity of camel milk casein before and after in vitro simulated enzymatic digestion

Antimikrobna ucinkovitost ljekovitog bilja i njihov utjecaj na kvalitetu sireva

Analysis of metabolic activity of lactic acid bacteria and yeast in model kefirs made from goat's milk and mixtures of goat's milk with mare's milk based on changes in electrical conductivity and impedance

FAQs

Mljekarstvo has an SJR of 0,252 (best quartile Q3) in the CountryOfPapers database.

Immediate OA APC is not available (NPD).

The acceptance rate recorded for Mljekarstvo is 41%.

Mljekarstvo

Metrics

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Researcher reviews

Best articles by citations

FAQs

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