Sensory Quality of Standard and Light Mayonnaise during Storage by Romana Karas, Marlena Skvarča, Božidar Žlender

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Texture and Quality Parameters of Slovenian Dry-Cured Ham Kraški pršut According to Mass and Salt Levels by Darko Andronikov, Lea Gašperlin, Tomaž Polak, 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 by Monika MARIN, Tomaž POLAK, Lea GAŠPERLIN, Božidar ŽLENDER

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

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

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

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

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

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

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SENZORIČNE LASTNOSTI CELIH TOPLOTNO OBDELANIH PIČANCEV RAZLIČNIH PROVENIENC by Božidar ŽLENDER, Antonija HOLCMAN, Alenka RAJAR, Robert VADNJAL, Milena KOVAČ

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

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

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