Cholesterol concentration and fatty acid profile of red deer ( Cervus elaphus) meat von Polak, T., Rajar, A., Gašperlin, L., Žlender, B.

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Heterocyclic amines in aged and thermally treated pork longissimus dorsi muscle of normal and PSE quality von Polak, T., Došler, D., Žlender, B., Gašperlin, L.

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Effects of ageing and low internal temperature of grilling on the formation of heterocyclic amines in beef Longissimus dorsi muscle von Polak, T., Andrenšek, S., Žlender, B., Gašperlin, L.

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Degradation of PCBs in a frankfurter-type meat emulsion: Effects of a meat starter, its proteins extract and thermal treatments von Lušnic, M., Polak, T., Gašperlin, L., Absec, A., Kirinčič, S., Kozolc, B., Žlender, B.

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Effects of coenzyme Q10, α-tocopherol and ascorbic acid on oxidation of cholesterol in chicken liver pâté von POLAK, T, ZLENDER, B, LUSNIC, M, GASPERLIN, L

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Effects of skin and grilling method on formation of heterocyclic amines in chicken pectoralis superficialis muscle von Gašperlin, L., Lukan, B., Žlender, B., Polak, T.

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Colour of normal and high pH beef heated to different temperatures as related to oxygenation von Gašperlin, L., Žlender, B., Abram, V.

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Effects of coenzyme Q 10, α-tocopherol and ascorbic acid on oxidation of cholesterol in chicken liver pâté von Polak, T., Žlender, B., Lušnic, M., Gašperlin, L.

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Colour of beef heated to different temperatures as related to meat ageing von Gašperlin, L, Žlender, B, Abram, V

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Impact of Alternative Skin Contact Procedures on the Aroma Composition of White Wine von Bavčar, D., Česnik, H. Baša, Čuš, F., Gašperlin, L., Košmerl, T.

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Effect of genotype, age at slaughter and sex on chemical composition and sensory profile of rabbit meat von Gašperlin L.,  , Polak T., Rajar A., SkvarÈa M., Zlender B.

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

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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

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Dynamics of ageing processes in different beef muscles von Lebaric, M., Ljubljana Univ. (Slovenia). Biotechnical Fac., Dept. of Food Science and Technology, Polak, T, Zlender, B, Gasperlin, L

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Variations in the fatty acid composition and nutritional value of Adriatic sardine (Sardina pilchardus Walb.) through the fishing season von Marin, M., Droga Kolinska, Food Industry (Slovenia), Polak, T., Droga Kolinska, Food Industry (Slovenia), Gasperlin, L., Droga Kolinska, Food Industry (Slovenia), Zlender, B., Droga Kolinska, Food Industry (Slovenia)

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Influence of raw matter origin and production period on fatty-acid composition of dry-cured hams von Zlender, B., Ljubljana Univ. (Slovenia). Biotechnical Fac., Food science and Techology Dept, Polak, T, Spacapan, D., MIP, Nova Gorica (Slovenia), Andronikov, D, Gasperlin, L

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Relation of myofibril fragmentation to textural and chemical parameters of aged pork Longissimus dorsi von Dosler, D., Ljubljana Univ. (Slovenia). Biotechnical Fac., Food science and Techology Dept, Polak, T, Zlender. B, Gasperlin, L

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Effect of genotype, age at slaughter and sex on chemical composition and sensory profile of rabbit meat von Gasperlin, L, Polak, T, Rajar, A, Skvarèa, M, Zlender, B

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Lipophilic semisolid emulsion systems: viscoelastic behaviour and prediction of physical stability by neural network modelling von Gašperlin, Mirjana, Tušar, Livija, Tušar, Marjan, Kristl, Julijana, Šmid-Korbar, Jelka

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Viscosity prediction of lipophilic semisolid emulsion systems by neural network modelling von Gašperlin, Mirjana, Tušar, Livija, Tušar, Marjan, Šmid-Korbar, Jelka, Zupan, Jure, Kristl, Julijana

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