Effects of iodized salt on the physico-chemical parameters and the sensoryproperties of dry-cured pork loin

Autor: Lušnic Polak, Mateja, Polak, Tomaž, Dolhar, Urška, Demšar, Lea
Matična publikacija: Meso (Online) (2018)

The effect of technological procedure of making burgers on their physico-chemical parameters and sensory properties

Autor: Polak, Tomaž, Lušnic Polak, Mateja, Sok, Gregor, Demšar, Lea
Matična publikacija: Meso (Online) (2018)

Fatty acid profile of Slovenian farmed rainbow trout

Autor: Polak, Tomaž, Demšar, Lea, Rukavina, Andrea, Lušnic Polak, Mateja
Matična publikacija: Meso (Online) (2021)

Acceptance of liver pâté with reduced content of salt and sodium

Autor: Polak, Tomaž, Lušnic Polak, Mateja, Primožić, Blažka, Demšar, Lea
Matična publikacija: Meso (Online) (2018)

Sensory diversity of a traditional Slovenian dry-cured sausages (Suha klobasa)

Autor: Demšar, Lea, Lesar, David, Lušnic Polak, Mateja, Polak, Tomaž
Matična publikacija: Meso (Online) (2019)

Comparison of the physico-chemical parameters and sensory properties of selected pasteurized meat products on Slovenian market

Autor: Polak, Tomaž, Lušnic Polak, Mateja, Zahija, Iva, Babič, Katja, Demšar, Lea
Matična publikacija: Meso (Online) (2020)

Quality parameters of different oils and fried foods after repeated deep-fat frying

Autor: Polak, Tomaž, Lušnic Polak, Mateja, Zahija, Iva, Lazar, Nežka, Demšar, Lea
Matična publikacija: Meso (Online) (2020)

Quality parameters and oxidative stability of lamb during ageing

Autor: Zahija, Iva, Polak, Tomaž, Lušnic Polak, Mateja, Kuhar, Mojca, Demšar, Lea
Matična publikacija: Meso (Online) (2020)