Index
Content
Abstract
ORIGINAL SCIENTIFIC PAPER
Mateja Lušnic Polak, Tomaž Polak, Urška Dolhar, Lea Demšar
Effects of iodized salt on the physico-chemical parameters
and the sensory properties of dry-cured pork loin ............................................................................. 300
ORIGINAL SCIENTIFIC PAPER
Nives Marušić Radovčić, Hedviga Planinčić, Helga Medić
Comparison of two methods for determining the fat content
and composition of fatty acids in dry-cured meat products from the Croatian market ....................... 315
ORIGINAL SCIENTIFIC PAPER
Tihomir Moslavac, Stela Jokić, Drago Šubarić, Krunoslav Aladić
The influence of antioxidans on the oxidative stability of pork fat ...................................................... 323
PROFESSIONAL PAPER
Kriještorac Iman, Naida Kapo, Ahmed Smajlović
Detection of histamine in canned and fresh fish samples .................................................................. 329
Keywords
Hrčak ID:
204218
URI
Publication date:
27.7.2018.
croatian spanish german italian
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