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1. 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 |
2. Characterization of allergens in meat products Žana Marin, 2019, master's thesis Keywords: meat allergy, meat products, serum albumin, myosin light chain, parvalbumin, recombinant allergens |
3. Meat starter culture reduces Aspergillus parasiticus production of aflatoxins on meat-based and salami model media Iva Zahija Jazbec, Lea Demšar, Barbara Jeršek, Tomaž Polak, 2024, original scientific article Keywords: Aspergillus parasiticus, aflatoxins, meat starter culture, meat-based media, salami model media, dry-fermented meat products, food safety |