Skoči na glavni sadržaj

MESO: Prvi hrvatski časopis o mesu, Vol. 20. No. 1., 2018.

Kazalo

Content

Puni tekst: hrvatski jpg 1.997 Kb

str. 37-37

preuzimanja: 318

citiraj

Sažetak

ORIGINAL SCIENTIFIC PAPER
Kaić Ana, S. Žgur, K. Potočnik
Influence of anatomical position on the ability to retain water and horsemeat softness ..................... 43

ORIGINAL SCIENTIFIC PAPER
Senčić, Đ., D. Samac, J. Novoselec
Physical-chemical and sensory properties of hams of black
Slavonian pigs and crossbreds between a big Yorkshire, Swedish Landrace and Duroc .................. 48

ORIGINAL SCIENTIFIC PAPER
Ganić, A., A. Zorlak, M. Begić
The influence of different quantities of the added NaCl
on the sensory properties of “Visočka pečenica“ ................................................................................ 55

REVIEW
Kralik Zlata, M. Lovreković
Feed influence on quality and egg enrichment by functional ingredients ........................................... 64

PROFESSIONAL REVIEW
Tkalec Kristina, L. Kozačinski , Ž. Cvrtila
Packaging for food of animal origins ................................................................................................... 71

Ključne riječi

Hrčak ID:

194182

URI

https://hrcak.srce.hr/194182

Datum izdavanja:

19.2.2018.

Podaci na drugim jezicima: hrvatski njemački talijanski španjolski

Posjeta: 1.819 *