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MESO: Prvi hrvatski časopis o mesu, Vol. 20. No. 2., 2018.

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Content

Puni tekst: hrvatski jpg 317 Kb

str. 121-121

preuzimanja: 355

citiraj

Sažetak

ORIGINAL SCIENTIFIC PAPER
Tomaž Polak, Mateja Lušnic Polak, Gregor Sok, Lea Demšar
The effect of technological procedure of making burgers on their
physico-chemical parameters and sensory properties ....................................................................... 128

ORIGINAL SCIENTIFIC PAPER
Tihomir Moslavac, Ante Pazman, Mario Jakobović, Tajana Vukina
Rheological properties of salad mayonnaise with added kiwi fruit pulp .............................................. 136

PROFESSIONAL REVIEW
Đuro Senčić , Danijela Samac
Nutritional value of dry ham and prosciutto ......................................................................................... 143

PROFESSIONAL PAPER
Darja Katulić, Mladenka Malenica Staver, Jadranka Frece, Ksenija Markov, Lidija Kozačinski,
Željka Cvrtila, Greta Krešić, Lidija Dergestin Bačun, Tina Lešić, Jelka Pleadin
Amount of sugars in meat products from the Croatian market ............................................................ 150

PROFESSIONAL PAPER
Nina Kudumija, Dražen Cerjanec, Lidija Mandić Graonić, Helga Medić, Lidija Dergestin Bačun,
Tina Lešić, Jelka Pleadin
The amount of water added in poultry meat from the Croatian market ................................................ 156

Ključne riječi

Hrčak ID:

196113

URI

https://hrcak.srce.hr/196113

Datum izdavanja:

20.3.2018.

Podaci na drugim jezicima: hrvatski njemački talijanski španjolski

Posjeta: 1.919 *