QUALITY AND SHELF LIFE OF SKUTA WHEY CHEESE PACKED UNDER VACUUM AND MODIFIED ATMOSPHERE IN PRESENCE OR ABSENCE OF THE HEMP SEED POWDER by ELIZABETA ZANDONA, IRENA PERKOVIĆ, KRUNOSLAV ALADIĆ, MARIJANA BLAŽIĆ

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Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheese by ELIZABETA KRALJ, MARIJA AGIČIĆ, IRENA PERKOVIĆ, IVANA KOLIĆ, MARIJANA BLAŽIĆ

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Effect of the Addition of Brewers’ Spent Grain (BSG) on the Physicochemical and Consumer Liking Attributes of Croatian Indigenous Cooked Sausage “Bijela Krvavica” by Krešimir Mastanjević, Irena Perković, Mario Škrivanko, Dragan Kovačević, Helena Biondić, Kristina Habschied

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Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products by MANUELA ZADRAVEC, KSENIJA MARKOV, JADRANKA FRECE, IRENA PERKOVIĆ, ŽELJKO JAKOPOVIĆ, TINA LEŠIĆ, MARIO MITAK, JELKA PLEADIN

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Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage <i>Kulen</i> by Tina Lešić, Manuela Zadravec, Nevijo Zdolec, Ana Vulić, Irena Perković, Mario Škrivanko, Nina Kudumija, Željko Jakopović, Jelka Pleadin

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