External, Internal and Sensory Qualities of Table Eggs as Influenced by Two Different Production Systems von Terčič, Dušan, Žlender, Božidar, Holcman, Antonija

Volltext

Influence of Genotype Lines, Age at Slaughter and Sexes on the Composition of Rabbit Meat von Tomaž Polak, Lea Gašperlin, Alenka Rajar, Božidar Žlender

Volltext

Variations in the fatty acid composition and nutritional value of Adriatic sardine (Sardina pilchardus Walb.) through the fishing season von MARIN, Monika, POLAK, Tomaž, GAŠPERLIN, Lea, ŽLENDER, Božidar

Volltext

Influence of raw matter origin and production period on fatty-acid composition of dry-cured hams von ŽLENDER, Božidar, POLAK, Tomaž, ŠPACAPAN, Dajana, ANDRONIKOV, Darko, GAŠPERLIN, Lea

Volltext

Sensory traits of capon meat in three chicken genotypes von MALOVRH, Špela, HRIBERŠEK, Katarina, TERČIČ, Dušan, VOLK, Marko, ŽLENDER, Božidar, POLAK, Tomaž, HOLCMAN, Antonija

Volltext

Relation of myofibril fragmentation to textural and chemical parameters of aged pork Longissimus dorsi von DOŠLER, Dejan, POLAK, Tomaž, ŽLENDER, Božidar, GAŠPERLIN, Lea

Volltext

Dinamika procesov zorenja v različnih mišicah goved von LEBARIČ, Milko, POLAK, Tomaž, ŽLENDER, Božidar, GAŠPERLIN, Lea

Volltext

Quality Assessment of Slovenian Krvavica , A Traditional Blood Sausage: Sensory Evaluation: QUALITY ASSESSMENT OF SLOVENIAN KRVAVICA von Gašperlin, Lea, Skvarča, Marlena, Žlender, Božidar, Lušnic, Mateja, Polak, Tomaž

Volltext

Oxidative stability of n-3-enriched chicken patties under different package-atmosphere conditions von Penko, Ana, Polak, Tomaž, Lušnic Polak, Mateja, Požrl, Tomaž, Kakovič, Damir, Žlender, Božidar, Demšar, Lea

Volltext

Texture and quality parameters of Slovenian dry-cured ham Kraski prsut according to mass and salt levels von Andronikov, Darko, Gasperlin, Lea, Polak, Tomaz, Zlender, Bozidar

Volltext

Characterization of the Kranjska klobasa, a traditional slovenian cooked, cured, and smoked sausage from coarse ground pork von Polak, Tomaž, Lušnic Polak, Mateja, Tomović, Vladimir M., Žlender, Božidar, Demšar, Lea

Volltext

fatty acid composition of broilers from free range rearing von POLAK, Tomaž, HOLCMAN, Antonija, STIBILJ, Vekoslava, ŽLENDER, Božidar

Volltext

Technological quality and composition of the M. semimembranosus and M. longissimus dorsi from Large White and Landrace Pigs von Tomovic, Vladimir Milo, Zlender, Bozidar Anton, Jokanović, Marija Radomir, Tomovic, Mila Svetozar, Sojic, Branislav Vladimir, Skaljac, Snezana Branko, Tasic, Tatjana Aleksandar, Ikonic, Predrag Mirko, Soso, Milena Mladen, Hromis, Nevena Miroslav

Volltext

Quality Assessment of Slovenian Krvavica, A Traditional Blood Sausage: Sensory Evaluation von Gašperlin, Lea, Skvarča, Marlena, Žlender, Božidar, Lušnic, Mateja, Polak, Tomaž

Volltext

Vpliv sestave krme in spola prašičev na kakovost sušenih vratin von FURMAN, Marjeta, POLAK, Tomaž, GAŠPERLIN, Lea, VIDAKOVIČ, Sergeja, ŽLENDER, Božidar

Volltext

Various instrumental and biochemical parameters as ageing indicators of beef Longissimus dorsi muscle and their relation to creatine and creatinine content von Polak, Tomaž, Gašperlin, Lea, Žlender, Božidar

Volltext

SENZORIČNE LASTNOSTI PIŠČANČJEGA MESA RAZLIČNIH KRIŽANCEV von VADNJAL, Robert, HOLCMAN, Antonija, KOVAČ, Milena, GAŠPERLIN, Lea, ŽLENDER, Božidar

Volltext

Effects of breed and slaughter weight on longissimus muscle biochemical traits and sensory quality in pigs von CANDEK-POTOKAR, M, ZLENDER, B, BONNEAU, M

Volltext

FATTY ACID COMPOSITION OF POULTRY MEAT FROM FREE RANGE REARING von Božidar Žlender, Antonija Holcman, Tomaž Polak, Vekoslava Stibil

Volltext

THE INFLUENCE OF REARING SYSTEM ON SKIN COLOUR IN BROILERS von Dušan Terčič, Antonija Holcman, Robert Vadnjal, Jana Puhar, Božidar Žlender

Volltext