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The effect of technological process of production on the content of fat, the composition of fatty acids and the degree of fat oxidation in the smoked prosciutto

ORIGINAL SCIENTIFIC PAPER
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Yield and quality of fat pigs (Mangalitsa), semi-fat (Black slavonian pig) and meaty (Landrace) breeds

PRELIMINARY COMMUNICATION
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Potential of agricultural and food products of Bosnia and H erzegovina for protection with EU quality labels

PROFESSIONAL PAPER
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Compliance of physico-chemical properties with the specifications of protected indigenous Croatian meat products