Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile von Lušnic Polak, Mateja, Polak, Tomaž, Kuhar, Mojca, Zahija Jazbec, Iva, Kaltnekar, Tadej, Demšar, Lea

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Oxidative Stability and Quality Parameters of Veal During Ageing von Lušnic Polak, Mateja, Kuhar, Mojca, Zahija, Iva, Demšar, Lea, Polak, Tomaž

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Production of Aflatoxin B1 by Aspergillus parasiticus Grown on a Novel Meat-Based Media von Zahija, Iva, Jeršek, Barbka, Demšar, Lea, Polak, Mateja Lušnic, Polak, Tomaž

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Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks von Polak, Mateja Lušnic, Demšar, Lea, Zahija, Iva, Polak, Tomaž

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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

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Adaptation Response Mechanisms of Staphylococcus epidermidis Strains Exposed to Increasing Concentrations of Didecyldimethylammonium Chloride von Ribič, Urška, Polak, Tomaž, Lušnic Polak, Mateja, Klančnik, Anja, Jeršek, Barbara

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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

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Quality traits of longissimus lumborum muscle from White Mangalica, Duroc   ×  White Mangalica and Large White pigs reared under intensive conditions and slaughtered at 150 kg live... von Tomović, Vladimir M., Šević, Radoslav, Jokanović, Marija, Šojić, Branislav, Škaljac, Snežana, Tasić, Tatjana, Ikonić, Predrag, Lušnic Polak, Mateja, Polak, Tomaž, Demšar, Lea

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Effects of Different Hydrocolloids on the Texture Profile of Chicken Meat Emulsions von Polak, Tomaz, Lusnic Polak, Mateja, Lojevec, Igor, Demsar, Lea

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Quality traits of longissimus lumborum muscle from White Mangalica, Duroc × White Mangalica and Large White pigs reared under intensive conditions and slaughtered at 150kg live wei... von Tomovic, Vladimir M, Sevic, Radoslav, Jokanovic, Marija, Sojic, Branislav, Skaljac, Snezana, Tasic, Tatjana, Ikonic, Predrag, Mateja Lusnic Polak, Polak, Tomaz, Demsar, Lea

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Does type of bread ingested for breakfast contribute to lowering of glycaemic index? von Avberšek Lužnik, Ivica, Lušnic Polak, Mateja, Demšar, Lea, Gašperlin, Lenka, Polak, Tomaž

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Quality parameters and oxidative stability of lamb during ageing von Demšar, Lea, Kuhar, Mojca, Lušnic Polak, Mateja, Polak, Tomaž, Zahija, Iva

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Quality parameters of different oils and fried foods after repeated deep-fat frying von Demšar, Lea, Lazar, Nežka, Zahija, Iva, Lušnic Polak, Mateja, Polak, Tomaž

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Profil masnih kiselina kalifornijske pastrve iz uzgajališta u Sloveniji von Polak, Tomaž, Demšar, Lea, Rukavina, Andrea, Lušnic Polak, Mateja

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Optimizacija parametara teksture pašteta od svinjetine uz dodatak različitih vrsta škroba i tipova brašna von Lušnic Polak, Mateja, Pavlović, Noemi

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Oksidativna stabilnost pilećeg mesa pri različitim koncentracijama kisika u jedinici pakiranja von Polak, Tomaž, Lušnic Polak, Mateja, Zahija, Iva, Japelj, Katja, Kuhar, Mojca, Golob, Eva, Demšar, Lea

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Senzorska različitost tradicionalnih slovenskih trajnih kobasica (suha klobasa) von Lušnic Polak, Mateja, Polak, Tomaž, Lesar, David, Demšar, Lea

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Parametri kvalitete različitih ulja i pržene hrane nakon ponovnog prženja u dubokom ulju von Polak, Tomaž, Lušnic Polak, Mateja, Zahija, Iva, Lazar, Nežka, Demšar, Lea

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Značajke kvalitete i oksidacijska stabilnost janjetine tijekom zrenja von Zahija, Iva, Polak, Tomaž, Lušnic Polak, Mateja, Kuhar, Mojca, Demšar, Lea

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Prihvatljivost jetrene paštete sa smanjenim sadržajem soli i natrija von Polak, Tomaž, Lušnic Polak, Mateja, Primožić, Blažka, Demšar, Lea

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