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