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Full text: german pdf 48 Kb

page 495-495

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Full text: croatian pdf 48 Kb

page 495-495

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Full text: english pdf 48 Kb

page 495-495

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Full text: italian pdf 48 Kb

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Full text: spanish pdf 48 Kb

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Abstract

ORIGINAL SCIENTIFIC PAPER
Lešić, T., G. Krešić, S. Kolarić Kravar, J. Pleadin
Nutritional quality of fat in industrial sausages....................................................................................502
SHORT COMMUNICATION
Smajlović, A., Z. Maksimović, M. Rifatbegović, M. Smajlović, E. Članjak, I. Mujezinović
Establishing the presence of Aspergillus flavus and Aspergillus parasiticus fungi in dry beef meat... .......506
SHORT COMMUNICATION
L. Kozačinski, M. Šimpraga, A. Shek Vugrovečki, B. Njari, Ž. Cvrtila
The quality of meat dishes from lamb... ..................................................................................................512
PROFESSIONAL PAPER
Senčić, Đ., Samac, D.
Pig genotypes for production of traditional durable meat products... ...............................................519
ORIGINAL SCIENTIFIC PAPER
M. Lušnic Polak, A. Kuhar, L. Demšar, T. Polak
Effect of different types of smoke on sensory profile of frankfurters... ...............................................521

Keywords

Hrčak ID:

191045

URI

https://hrcak.srce.hr/191045

Publication date:

12.12.2017.

Article data in other languages: german croatian italian spanish

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