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Puni tekst: hrvatski pdf 92 Kb

str. 388-388

preuzimanja: 27

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Sažetak

ORIGINAL SCIENTIFIC PAPER
Ivica Kos, Andrija Škrlec, Zlatko Janječić, Dalibor Bedeković, Darija Bendelja Ljoljić, Goran Kiš, Ivan Vnučec
Effect of partial replacement of NaCl with KCl on physical and sensory traits of dry-cured loin

ORIGINAL SCIENTIFIC PAPER
Tihomir Moslavac, Stela Jokić, Ivana Flanjak, Ljiljana Primorac, Milica Cvijetić Stokanović, Jelena Mutić
Effect of antioxidants on oxidative stability of chicken fat

PRELIMINARY COMMUNICATION
Kristina Gvozdanović, Goran Kušec, Ružica Lončarić, Ivona Djurkin Kušec, Igor Kralik, Jelena Kristić, Sanja Jelić Milković, Zoran Škrtić, Zlata Kralik
Young consumers' opinion on influence of freezing on chicken meat quality

PROFESSIONAL REVIEW PAPER
Nada Knežević, Marina Palfi, Karolina Vrandečić, Ivana Dodlek Šarkanj, Jasenka Ćosić
Quality labels on agricultural and food products

Ključne riječi

Contents

Hrčak ID:

265014

URI

https://hrcak.srce.hr/265014

Podaci na drugim jezicima: hrvatski talijanski španjolski talijanski

Posjeta: 199 *