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, izvirni znanstveni članek

Ključne besede: meat products, dry-cured ham, Vipava ham, pork legs, origin, fat, composition, fatty acids, Slovenija
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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, izvirni znanstveni članek

Ključne besede: Aspergillus parasiticus, aflatoxins, meat starter culture, meat-based media, salami model media, dry-fermented meat products, food safety
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