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1. Environmental impact evaluation of innovation in traditional food production lines. Part II Ilja Gasan Osojnik Črnivec, Romana Marinšek-Logar, 2010, original scientific article Keywords: food industry, traditional food products, cheese, dry-cured ham, Brassica, environmental protection, Europe |
2. Influence of raw matter origin and production period on fatty acid composition of dry-cured hams Božidar Žlender, Tomaž Polak, Dajana Špacapan, Darko Andronikov, Lea Demšar, 2008, original scientific article Keywords: meat products, dry-cured ham, Vipava ham, pork legs, origin, fat, composition, fatty acids, Slovenija |