Skoči na glavni sadržaj

MESO: Prvi hrvatski časopis o mesu, Vol. XIII No. 2, 2011.

Stručni rad

Lamb meat

Tihana Fumić ; ZO-INVEST d.o.o., Mirogojska 16, Zagreb
Tomislav Mikuš ; veučilište u Zagrebu, Veterinarski Fakultet, Zavod za higijenu i tehnologiju animalnih namirnica, Heinzelova 55, 10 000 Zagreb

Puni tekst: hrvatski pdf 106 Kb

str. 105-108

preuzimanja: 5.198

citiraj

Puni tekst: engleski pdf 42 Kb

str. 108-108

preuzimanja: 674

citiraj

Sažetak


Sheep- farming is a traditional activity of most Mediterranean countries, and baby lamb, which is highly appreciated, is bred on Croatian
islands, in coastal areas and on rocky ground slopes. Lamb from Lika, Pag, Brač and Cres is widely known. A special quality of island lamb
is the richness in iodine. In this paper there is a reference to the Regulation on quality of sheep carcasses and half- carcasses, energy and
nutritional value of lamb meat, and specifi c qualities of consummation of lamb in the Republic of Croatia.

Ključne riječi

lamb meat; classifi cation; energy and nutritional value

Hrčak ID:

72576

URI

https://hrcak.srce.hr/72576

Datum izdavanja:

15.4.2011.

Podaci na drugim jezicima: hrvatski

Posjeta: 7.577 *