SCIENTIFIC PAPER
Pleadin, J., L. Demšar, T. Polak, D. Kovačević
Levels of aflatoxin B1 and ochratoxin A in Croatian and Slovenian traditional meat products
SCIENTIFIC PAPER
Pleadin, J., G. Krešić, T. Barbir, M. Petrović, I. Milinović1, D. Kovačević
Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“
SCIENTIFIC PAPER
Tanković, S., N. Bilandžić, M. Smajlović, V. Jelušić, E. Članjak, N. Mitrović, S. Janković,
I. Varenina, B. Solomun Kolanović, A. Zuko
The importance of the ELISA method validation in the detection of chloramphenicol in rainbow trout meat
PROFESSIONAL PAPER
Kovačević, D., K. Mastanjević
Physico-chemical colour and textural properties of dry sausages
PROFESSIONAL REVIEW
Kaić, A., M. Simčič
Shrinkage and other changes in meat resulting from heat treatment