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1. Detection and comparison of the sensory quality of wild and farmed brown trout (Salmo trutta) by consumers Jurij Pohar, 2011, izvirni znanstveni članek Ključne besede: fish, brown trout, Salmo trutta, sensory quality, consumers, farming, fisheries |
2. Possibilities of reducing microbial contamination of common carp (Cyprinus carpio) meat Meta Sterniša, 2020, doktorska disertacija Ključne besede: microbiological quality, fish meat, common carp, Cyprinus carpio, spoilage, shelf-life, natural compounds, antimicrobial effect, Pseudomonas, bacterial adhesion, biofilm, surface contamination, transfer of contamination |