1. The effect of dietary fibre content on skatole and indole production in faeces of immunocatrsted male pigsMaja Prevolnik, Urška Tomažin, Marjeta Čandek-Potokar, Martin Škrlep, Nina Batorek Lukač, Etienne Labussiere, 2015, objavljeni znanstveni prispevek na konferenci Ključne besede: prašiči, prehrana prašičev, vlaknine, imunokastracija Objavljeno v DiRROS: 06.09.2022; Ogledov: 599; Prenosov: 217 Povezava na celotno besedilo |
2. Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regimeMartin Škrlep, Marjeta Čandek-Potokar, Urška Tomažin, Nina Batorek Lukač, Mónica Flores, 2018, izvirni znanstveni članek Ključne besede: meat product quality, pif meat, dry-fermented sausages, local breeds, organic rearing regime, conventional rearing regime, aromatic profile, sousages profile, meat flavour, prašiči, prašičje meso, kastracija prašičev, imunokastracija, operativna kastracija, kakovost mesa, vonj merjasca, androstenon, okus mesa Objavljeno v DiRROS: 06.09.2022; Ogledov: 427; Prenosov: 0 |
3. Proteomic profiles of the longissimus muscles of entire male and castrated pigs as related to meat qualityMartin Škrlep, Urška Tomažin, Nina Batorek Lukač, Klavdija Poklukar, Marjeta Čandek-Potokar, 2019, izvirni znanstveni članek Ključne besede: pigs, entire males, castrates, meat quality, proteomic profiles Objavljeno v DiRROS: 06.09.2022; Ogledov: 437; Prenosov: 0 |
4. Aromatic profile, physicochemical and sensory traits of dry-fermented sausages produced without nitrites using pork from Krškopolje pig reared in organic and conventional husbandryMartin Škrlep, Marjeta Čandek-Potokar, Nina Batorek Lukač, Urška Tomažin, Mónica Flores, 2019, izvirni znanstveni članek Ključne besede: pig meat, dry-fermented sausage, sensory characteristics, production system Objavljeno v DiRROS: 06.09.2022; Ogledov: 449; Prenosov: 0 |
5. The effect of salting time and sex on chemical and textural properties of dry cured hamUrška Tomažin, Martin Škrlep, Maja Prevolnik, Nina Batorek Lukač, Danijel Karolyi, Matjaž Červek, Marjeta Čandek-Potokar, 2020, izvirni znanstveni članek Ključne besede: Dry-cured ham, Reduced salt, Sex, Proteolysis, Texture Objavljeno v DiRROS: 24.04.2020; Ogledov: 1970; Prenosov: 807 Celotno besedilo (1,31 MB) |