Sensory Quality of Standard and Light Mayonnaise during Storage

by Romana Karas, Marlena Skvarča, Božidar Žlender
Published 2002-01-01

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
Published 2013-01-01

Influence of Genotype Lines, Age at Slaughter and Sexes on the Composition of Rabbit Meat

by Tomaž Polak, Lea Gašperlin, Alenka Rajar, Božidar Žlender
Published 2006-01-01

FATTY ACID COMPOSITION OF POULTRY MEAT FROM FREE RANGE REARING

by Božidar Žlender, Antonija Holcman, Tomaž Polak, Vekoslava Stibil
Published 2000-06-01

THE INFLUENCE OF REARING SYSTEM ON SKIN COLOUR IN BROILERS

by Dušan Terčič, Antonija Holcman, Robert Vadnjal, Jana Puhar, Božidar Žlender
Published 2000-06-01