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Puni tekst: hrvatski jpg 316 Kb

str. 383-383

preuzimanja: 157

citiraj


Sažetak

ORIGINAL SCIENTIFIC PAPER
Tomaž Polak, Mateja Lušnic Polak, Primožič Blažka, Lea Demšar
Acceptance of liver pâté with reduced content of salt and sodium ..................................................... 384

PROFESSIONAL PAPER
Ana Robina, Kornelija Jurina, Lidija Kozačinski
Occurrence of Escherichia coli in meat preparations ......................................................................... 401

ORIGINAL SCIENTIFIC PAPER
Marina Krvavica, Marijana Drinovac Topalović, Jelena Đugum, Sara Bešlija
Volatile flavour compounds of dalmatian traditional dry-cured loin “Dalmatinska pečenica”
manufactured by different smoking techniques .................................................................................. 417

PROFESSIONAL PAPER
Maroje Ivanković, Tomislav Mikuš, Željka Cvrtila
The impact of different housing systems on table eggs quality .......................................................... 424

Ključne riječi

Hrčak ID:

207167

URI

https://hrcak.srce.hr/207167

Podaci na drugim jezicima: španjolski njemački talijanski hrvatski

Posjeta: 595 *