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Žlender, B.
22  results:
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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