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1.
Poultry meat in the production of meat products
Ciril Varga, Vladimir Strelec, Marko Volk, 2000, objavljeni strokovni prispevek na konferenci

Opis: The authors had studied the possibility of the use of various types of poultrymeat, factors which could have and adverse impact upon the microbiological quality of the raw material, which technology of meat products production and quality of products.
Ključne besede: poultry meat, quality, technology, quality of products
Objavljeno: 20.07.2017; Ogledov: 885; Prenosov: 76
.pdf Celotno besedilo (217,71 KB)
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2.
Influence of added fat on the quality of poultry meat
Vladimir Strelec, Marko Volk, Ciril Varga, 2000, objavljeni znanstveni prispevek na konferenci

Opis: In testing conditions six groups of broiler chickens were tested for the effect of feed addition Bergafat and standardised fats added in the feed in the quantity of 3,9% in starter, 8,5% in grower, 8,6% in finisher, and 9,3% in endfinisher. Among testing groups no differences in the achieved productionresults were stated. The organoleptic evaluation of meat however showed considerable differences in the intensity of aroma, smell and taste.
Ključne besede: meat, chickens meat, organoleptic evaluation of meat, poultry fat, added fat
Objavljeno: 20.07.2017; Ogledov: 647; Prenosov: 70
.pdf Celotno besedilo (305,20 KB)
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3.
Breeding of laboratory mice for biomedical research
Maša Skelin, Marjan Rupnik, Marko Volk, 2010, izvirni znanstveni članek

Ključne besede: mouse breeding, husbandry, animal welfare, identification
Objavljeno: 10.07.2015; Ogledov: 736; Prenosov: 16
URL Povezava na celotno besedilo

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Analiza zasilnih zakolov v klavnici Rače v obdobju 2008-2009
Jasna Cugmas, 2011, diplomsko delo

Ključne besede: domače živali, zakol, klavnica
Objavljeno: 10.07.2015; Ogledov: 668; Prenosov: 30
URL Povezava na celotno besedilo

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