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  • Publication date: 12.03.2020.
  • Published on HRČAK: 13.03.2020.

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Influence of non-thermal processing techniques on sulfur dioxide and oxygen concentrations in young and aged wines (page 65-75)

Katarina Lukić, Marina Tomašević, Natka Ćurko, Antonio Sivrić, Edi Ružman, Karin Kovačević Ganić
Original scientific paper


The effect of high pressure treatment on the quality of chicken breast meat (page 76-81)

Nives Marušić Radovčić, Damir Ježek, Ksenija Markov, Jadranka Frece, Duška Ćurić, Helga Medić
Original scientific paper


Evaluation and storage studies of sausage roll produced from wheat-tigernut flour blends (page 82-90)

Emmanuel Kehinde Oke, Michael Ayodele Idowu, Abiodun Aderoju Adeola, Temitope Omowumi Abiola, Ibrahim Ololade Adeniji
Original scientific paper


Physicochemical and sensory properties of corn starch custard soured with tamarind, soursop and lime (page 91-97)

Khadijat O. Salami, Azeezat A. Olorunlambe, Boluwatife O. Adesina, Femi F. Akinwande, Amina M. Ahmed El-Imam, Samson A. Oyeyinka
Original scientific paper


Učinak proteina iz uljne pogače lana na rast i produktivnost CHO-E i HEK-293T stanica (page 98-104)

Marijan Logarušić, Igor Slivac, Kristina Radošević, Višnja Gaurina Srček
Original scientific paper


Sterigmatocistin – prekursor aflatoksina B1 u hrani i hrani za životinje (page 105-112)

Tina Lešić, Ivana Kmetič, Maja Kiš, Ana Vulić, Nina Kudumija, Manuela Zadravec, Teuta Murati, Jelka Pleadin
Review article


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