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MESO: Prvi hrvatski časopis o mesu, Vol. 19. No. 5., 2017.

Kazalo

Contents

Puni tekst: hrvatski pdf 180 Kb

str. 359-359

preuzimanja: 356

citiraj

Puni tekst: engleski pdf 48 Kb

str. 399-399

preuzimanja: 219

citiraj

Puni tekst: njemački pdf 48 Kb

str. 399-399

preuzimanja: 205

citiraj

Puni tekst: talijanski pdf 48 Kb

str. 399-399

preuzimanja: 282

citiraj

Puni tekst: španjolski pdf 48 Kb

str. 399-399

preuzimanja: 277

citiraj

Sažetak

ORIGINAL SCIENTIFIC PAPER
Krvavica, M., V. Milak
Volatile flavour compounds of dalmatian dry-cured bacon manufactured in different technological conditions............. ......................................................................................................................................411
ORIGINAL SCIENTIFIC PAPER
M. Lušnic Polak, N. Pavlovič
Optimization of textural parameters of pork spread coagulates with addition of various starches and flour types........................................... ................................................................................................414
ORIGINAL SCIENTIFIC PAPER
Poljanec, I., N. Vahčić, G. Krešić, S. Kolarić Kravar, N. Kudumija, J. Pleadin
Allergens in meat products from the Croatian market............... ...........................................................426
REVIEW
Sterniša M., J. Mraz, S. Smole Možina
Common carp – yet unexploited to its real potential.................... ........................................................428
ORIGINAL SCIENTIFIC PAPER
Senčić, Đ., D. Samac, Z. Antunović, D. Galović
Productivity of hens and egg quality in ecological and conventional (floor) housing system.........436

Ključne riječi

Hrčak ID:

187760

URI

https://hrcak.srce.hr/187760

Datum izdavanja:

5.10.2017.

Podaci na drugim jezicima: hrvatski njemački talijanski španjolski

Posjeta: 2.954 *