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MESO: Prvi hrvatski časopis o mesu, Vol. 20. No. 4., 2018.

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Content

Puni tekst: hrvatski jpg 298 Kb

str. 299-299

preuzimanja: 286

citiraj

Sažetak

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

Ključne riječi

Hrčak ID:

204218

URI

https://hrcak.srce.hr/204218

Datum izdavanja:

27.7.2018.

Podaci na drugim jezicima: hrvatski španjolski njemački talijanski

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