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food science & technology (7) 7
dry-cured ham (3) 3
meat (3) 3
quality (3) 3
sensory properties (3) 3
texture (3) 3
agriculture, multidisciplinary (2) 2
beef (2) 2
bioactive constituents (2) 2
biotechnology & applied microbiology (2) 2
chemical and sensory quality parameters (2) 2
chemical composition (2) 2
chemistry, applied (2) 2
cholesterol (2) 2
color (2) 2
composition (2) 2
fatty acid composition (2) 2
free amino-acids (2) 2
fresh ham (2) 2
index medicus (2) 2
kraški pršut (2) 2
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salt (2) 2
slovenia (2) 2
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Journal of Nutrition & Intermediary Metabolism, ISSN 2352-3859, 2019, Volume 16, pp. 100097 - 100097
AbstractRecent interest has focused on the use of high-fibre foods as potential ingredients for lowering the glycaemic index of most carbohydrate-based meals.... 
Gastroenterology and Hepatology | White bread | Breakfast | Glycaemic index | Wholemeal bread
Journal Article
Journal of Food Processing and Preservation, ISSN 0145-8892, 02/2014, Volume 38, Issue 1, pp. 97 - 105
ABSTRACT Krvavica is a popular cooked blood sausage that is produced practically everywhere in Slovenia. The aim of this study was to investigate the main... 
PATTERN | FOOD SCIENCE & TECHNOLOGY | Blood | Millet | Surface layer | Sausages | Buckwheat | Texture | Flavours | Smell
Journal Article
Journal of Food Processing and Preservation, ISSN 0145-8892, 02/2014, Volume 38, Issue 1, pp. 97 - 105
Journal Article
Turkish Journal of Agriculture and Forestry, ISSN 1300-011X, 2011, Volume 35, Issue 2, pp. 185 - 194
The aim of this research was to evaluate the color, firmness, and total phenolic (TP) content in tomatoes according to cultivar and growing conditions.... 
Firmness | Growing conditions | Total phenols | Tomato | Color | Cultivars | CV-NAOMI F1 | AGRONOMY | growing conditions | SEASONAL-VARIATIONS | cultivars | total phenols | tomato | LYCOPERSICON-ESCULENTUM | UV-RADIATION | ANTIOXIDANT COMPONENTS | LYCOPENE | CHERRY TOMATOES | firmness | RESISTANCE | ACCUMULATION
Journal Article
Food Technology and Biotechnology, ISSN 1330-9862, 01/2013, Volume 51, Issue 1, pp. 112 - 112
The aim of the present study is to investigate the effects of fresh ham mass and the amount of salt added during processing on the technological, sensorial,... 
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 02/2011, Volume 46, Issue 2, pp. 413 - 420
Journal Article
Acta Agriculturae Slovenica, ISSN 1581-9175, 12/2011, Volume 98, Issue 2, pp. 149 - 158
Journal Article
Food Technology and Biotechnology, ISSN 1330-9862, 01/2006, Volume 44, Issue 1, pp. 65 - 73
Journal Article
Acta Agriculturae Slovenica, ISSN 1581-9175, 11/2008, Volume 92, Issue 1, pp. 53 - 60
Journal Article
03/2013, Volume 51, Issue 1
Svrha je ovoga rada bila istražiti utjecaj mase svježe šunke i količine soli dodane tijekom prerade na tehnološke, senzorske i fizikalno-kemijske značajke... 
sol | salt | fresh ham | tekstura | dimljena šunka | chemical and sensory quality parameters | texture parameters | kemijske i senzorske značajke | dry-cured ham | Kraški pršut | svježa šunka
Paper
03/2006, Volume 44, Issue 1
Ispitan je kemijski sastav (voda, proteini, pepeo, intramuskularna mast, kolesterol, sastav masnih kiselina), senzorska svojstva te instrumentalno mjerene... 
rabbit meat | fatty acid composition | cholesterol | chemical composition | sensory properties
Paper
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