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Žlender, B.
22
results:
Search for persons
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Online (22)
Mediatypes
Articles (Online) (18)
Bookchapter (Online) (1)
OpenAccess-fulltext (3)
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?
1
Degradation of PCBs in dry fermented sausages during drying..:
Lušnic Polak, M.
;
Zlatić, E.
;
Demšar, L.
..
Food Chemistry. 213 (2016) - p. 246-250 , 2016
Link:
https://doi.org/10.1016/..
?
2
Classification of dry-cured hams according to the maturatio..:
Prevolnik, M.
;
Andronikov, D.
;
Žlender, B.
...
Meat Science. 96 (2014) 1 - p. 14-20 , 2014
Link:
https://doi.org/10.1016/..
?
3
PRKAG3 and CAST genetic polymorphisms and quality traits of..:
Škrlep, M.
;
Čandek-Potokar, M.
;
Žlender, B.
...
Meat Science. 92 (2012) 4 - p. 360-365 , 2012
Link:
https://doi.org/10.1016/..
?
4
Degradation of PCBs in a frankfurter-type meat emulsion: Ef..:
Lušnic, M.
;
Polak, T.
;
Gašperlin, L.
...
Food and Chemical Toxicology. 50 (2012) 8 - p. 2643-2647 , 2012
Link:
https://doi.org/10.1016/..
?
5
Effects of coenzyme Q10, α-tocopherol and ascorbic acid on ..:
Polak, T.
;
Žlender, B.
;
Lušnic, M.
.
LWT - Food Science and Technology. 44 (2011) 4 - p. 1052-1058 , 2011
Link:
https://doi.org/10.1016/..
?
6
Association of PRKAG3 and CAST genetic polymorphisms with t..:
Škrlep, M.
;
Čandek-Potokar, M.
;
Kavar, T.
...
Livestock Science. 128 (2010) 1-3 - p. 60-66 , 2010
Link:
https://doi.org/10.1016/..
?
7
Heterocyclic amines in aged and thermally treated pork long..:
Polak, T.
;
Došler, D.
;
Žlender, B.
.
LWT - Food Science and Technology. 42 (2009) 2 - p. 504-513 , 2009
Link:
https://doi.org/10.1016/..
?
8
Effects of ageing and low internal temperature of grilling ..:
Polak, T.
;
Andrenšek, S.
;
Žlender, B.
.
LWT - Food Science and Technology. 42 (2009) 1 - p. 256-264 , 2009
Link:
https://doi.org/10.1016/..
?
9
Effects of skin and grilling method on formation of heteroc..:
Gašperlin, L.
;
Lukan, B.
;
Žlender, B.
.
LWT - Food Science and Technology. 42 (2009) 8 - p. 1313-1319 , 2009
Link:
https://doi.org/10.1016/..
?
10
Cholesterol concentration and fatty acid profile of red dee..:
Polak, T.
;
Rajar, A.
;
Gašperlin, L.
.
Meat Science. 80 (2008) 3 - p. 864-869 , 2008
Link:
https://doi.org/10.1016/..
?
11
The effect of diet and sex on lipids composition of dried p..:
Furman, M.
;
Polak, T.
;
Vidakovic, S.
..
Biotehnologija u stocarstvu; Biotechnology in Animal Husbandry. 23 (2007) 5-6-1 - p. 467-474 , 2007
Link:
https://doi.org/10.2298/..
?
12
Pork quality, processing, and sensory characteristics of dr..:
Candek-Potokar, M.
;
Monin, G.
;
Zlender, B.
Journal of Animal Science. 80 (2002) 4 - p. 988-996 , 2002
Link:
https://doi.org/10.2527/..
?
13
Colour of beef heated to different temperatures as related ..:
Gašperlin, L
;
Žlender, B
;
Abram, V
Meat Science. 59 (2001) 1 - p. 23-30 , 2001
Link:
https://doi.org/10.1016/..
?
14
Colour of normal and high pH beef heated to different tempe..:
Gašperlin, L.
;
Žlender, B.
;
Abram, V.
Meat Science. 54 (2000) 4 - p. 391-398 , 2000
Link:
https://doi.org/10.1016/..
?
15
Effect of slaughter weight and/or age on histological chara..:
Čandek-Potokar, M.
;
Lefaucheur, L.
;
Z̆lender, B.
.
Meat Science. 52 (1999) 2 - p. 195-203 , 1999
Link:
https://doi.org/10.1016/..
1-15