Skip to the main content

Index

Contents


Full text: croatian pdf 180 Kb

page 359-359

downloads: 356

cite

Full text: english pdf 48 Kb

page 399-399

downloads: 219

cite

Full text: german pdf 48 Kb

page 399-399

downloads: 205

cite

Full text: italian pdf 48 Kb

page 399-399

downloads: 282

cite

Full text: spanish pdf 48 Kb

page 399-399

downloads: 277

cite


Abstract

ORIGINAL SCIENTIFIC PAPER
Krvavica, M., V. Milak
Volatile flavour compounds of dalmatian dry-cured bacon manufactured in different technological conditions............. ......................................................................................................................................411
ORIGINAL SCIENTIFIC PAPER
M. Lušnic Polak, N. Pavlovič
Optimization of textural parameters of pork spread coagulates with addition of various starches and flour types........................................... ................................................................................................414
ORIGINAL SCIENTIFIC PAPER
Poljanec, I., N. Vahčić, G. Krešić, S. Kolarić Kravar, N. Kudumija, J. Pleadin
Allergens in meat products from the Croatian market............... ...........................................................426
REVIEW
Sterniša M., J. Mraz, S. Smole Možina
Common carp – yet unexploited to its real potential.................... ........................................................428
ORIGINAL SCIENTIFIC PAPER
Senčić, Đ., D. Samac, Z. Antunović, D. Galović
Productivity of hens and egg quality in ecological and conventional (floor) housing system.........436

Keywords

Hrčak ID:

187760

URI

https://hrcak.srce.hr/187760

Publication date:

5.10.2017.

Article data in other languages: croatian german italian spanish

Visits: 2.954 *