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  • Publication date: 15.07.2006.
  • Published on HRČAK: 24.04.2008.

Table of contents

Full text

Sadržaj (page 181-181)


Index


Novi pravilnik o kakvoći mesnih proizvoda (page 182-183)

Mirza Hadžiosmanović
News


Višeslojna ljepota: luk (page 183-186)

Miroslav Kolovrat
Short communication, Note


Standardizacija sa Itec-tehnikom (page 188-189)


Other


Objekti za klanje životinja (page 190-193)

Nevijo Zdolec
Short communication, Note


Mekoća mesa peradi (page 196-197)

Zlatko Janječić
Short communication, Note


PIK (page 198-199)


Other


Iz Hrvatske agencije za hranu (page 200-201)

Danijela Petrović, Diana Herold, Goran Kumrić
Short communication, Note


Norma ISO 22000 (page 203-203)

Nikolina Pavličević, Marin Torti
News


Mataš (page 208-209)


Other


Stručnjaci odgovaraju (page 216-216)

Ivana Filipović
Other


Znanstveno-stručni prilozi (page 217-217)


Index


Influence of bacteriocins on characteristics and safety of traditionally fermented sausages (page 218-223)

Lidija Kozačinski, Nevijo Zdolec, Judith Gasparik Reichardt, Davor Alagić, Slavica Veskovic-Moracanin, Mirza Hadžiosmanović
Original scientific paper


Chemical properties and quality of istrian dry-cured ham (page 224-228)

Danijel Karolyi
Original scientific paper


Ante mortem inspection in respect of new hygiene legislation (page 234-239)

Peter Popelka
Professional paper


Welfare of animals in transport - according to the OIE and EU recommendations (page 239-243)

Kristina Matković, Srećko Matković
Professional paper


Prikaz iz literature (page 243-246)

Nikolina Pavličević, Nevijo Zdolec
Case report


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