المؤلفون: Zahija, Iva, Jeršek, Barbara, Demšar, Lea, Lušnic Polak, Mateja, Polak, Tomaž

المصدر: Toxins. Elektronski vir, vol. 15, no. 1, 2023. ; ISSN: 2072-6651

مصطلحات موضوعية: moulds, Aspergillus parasiticus, mycotoxins, aflatoxin B1, meat-based media, plesni, mikotoksini, aflatoksin B1, mikrobiološka gojišča, info:eu-repo/classification/udc/579.24:615.9:582.282.123.4

وصف الملف: application/pdf; text/url

Relation: info:eu-repo/grantAgreement/ARRS//P4-0234; https://repozitorij.uni-lj.si/IzpisGradiva.php?id=145897; https://repozitorij.uni-lj.si/Dokument.php?id=168977&dn=; https://repozitorij.uni-lj.si/Dokument.php?id=168974&dn=; https://plus.cobiss.net/cobiss/si/sl/bib/135836163; http://hdl.handle.net/20.500.12556/RUL-145897

الاتاحة: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=145897
https://repozitorij.uni-lj.si/Dokument.php?id=168977&dn=
https://repozitorij.uni-lj.si/Dokument.php?id=168974&dn=
https://plus.cobiss.net/cobiss/si/sl/bib/135836163
https://hdl.handle.net/20.500.12556/RUL-145897

Additional Titles: Meso kunića u proizvodnji hrenovki
Kaninchenfleisch für die Herstellung von Würstchen
Carne de conejo en la producción de salchichas tipo Frankfurt
Carne di coniglio nella produzione di wurstel

المؤلفون: Lušnic Polak, Mateja, Polak, Tomaž, Lekše, Katja, Demšar, Lea

المصدر: MESO: Prvi hrvatski časopis o mesu; ISSN 1332-0025 (Print); ISSN 1848-8323 (Online); Volume 25.; Issue 6.

مصطلحات الفهرس: rabbit meat; frankfurters; chemical composition; sunflower oil; pork back fat; sensory properties, meso kunića; hrenovke; kemijski sastav; suncokretovo ulje; leđna svinjska mast; senzorna svojstva, Kaninchenfleisch; Würstchen; chemische Zusammensetzung; Sonnenblumenöl; Schweinerückenspeck; sensorische Eigenschaften, carne de conejo; salchichas tipo Frankfurt; composición química; aceite de girasol; grasa dorsal de cerdo; propiedades sensoriales, carne di coniglio; wurstel; composizione chimica; olio di semi di girasole; lardo di maiale; proprietà sensoriali, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/312418
https://hrcak.srce.hr/file/451256
info:eu-repo/semantics/altIdentifier/doi/10.31727/m.25.6.4

Additional Titles: Meso puževa, novotkriveni stari izvor proteina u ljudskoj prehrani
Schneckenfleisch, eine neu entdeckte alte Eiweissquelle für die Menschliche Ernährung
Carne de caracol, una vieja fuente de proteína recientemente descubierta en la dieta humana
La carne di chiocciola, un’antica fonte di proteine nella dieta umana

المؤلفون: Lušnic Polak, Mateja, Polak, Tomaž, Brglez, Nina, Demšar, Lea

المصدر: MESO: Prvi hrvatski časopis o mesu; ISSN 1332-0025 (Print); ISSN 1848-8323 (Online); Volume 25.; Issue 2.

مصطلحات الفهرس: snails; snail meat; physicochemical parameters; protein; fatty acid composition; sensory properties, puževi; meso puževa; fizikalno-kemijski parametri; protein; sastav masnih kiselina; senzorna svojstva, Schnecken; Schneckenfleisch; physikochemische Parameter; Protein; Fettsäurezusammensetzung; sensorische Eigenschaften, caracoles; carne de caracol; parámetros fisicoquímicos; proteína, chiocciole; carne di chiocciola; parametri fisico-chimici; proteine; composizione degli acidi grassi; proprietà sensoriali, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/300788
https://hrcak.srce.hr/file/433906
info:eu-repo/semantics/altIdentifier/doi/10.31727/m.25.2.4

المؤلفون: Avberšek Lužnik, Ivica, Lušnic Polak, Mateja, Demšar, Lea, Gašperlin, Lenka, Polak, Tomaž

المساهمون: Slovenian Research Agency

المصدر: Journal of Nutrition & Intermediary Metabolism ; volume 16, page 100097 ; ISSN 2352-3859

الاتاحة: http://dx.doi.org/10.1016/j.jnim.2019.100097
https://api.elsevier.com/content/article/PII:S2352385918300975?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2352385918300975?httpAccept=text/plain

المؤلفون: Lušnic Polak, Mateja, Polak, Tomaž, Brglez, Nina, Demšar, Lea

المصدر: MESO: Prvi hrvatski časopis o mesu
Volume 25.
Issue 2.

مصطلحات موضوعية: chiocciole, carne di chiocciola, parametri fisico-chimici, proteine, composizione degli acidi grassi, proprietà sensoriali, puževi, meso puževa, fizikalno-kemijski parametri, protein, sastav masnih kiselina, senzorna svojstva, Schnecken, Schneckenfleisch, physikochemische Parameter, Protein, Fettsäurezusammensetzung, sensorische Eigenschaften, caracoles, carne de caracol, parámetros fisicoquímicos, proteína, snails, snail meat, physicochemical parameters, fatty acid composition, sensory properties

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______951::07160e312c6ef552eebcc7f7b5ed3282
https://hrcak.srce.hr/300788

المؤلفون: Tomović, Vladimir M., Šević, Radoslav, Jokanović, Marija, Šojić, Branislav, Škaljac, Snežana, Tasić, Tatjana, Ikonić, Predrag, Lušnic Polak, Mateja, Polak, Tomaž, Demšar, Lea

المصدر: eISSN: 2363-9822

وصف الملف: application/pdf

Relation: https://aab.copernicus.org/articles/59/401/2016/

الاتاحة: https://doi.org/10.5194/aab-59-401-2016
https://aab.copernicus.org/articles/59/401/2016/

المؤلفون: Dučić, Miroslav, Polak, Tomaz, Lusnic Polak, Mateja, Desmar, Lea, Vranić, Danijela, Baltić, Milan Ž.

المصدر: Meat Technology

مصطلحات موضوعية: dry fermented sausages, cholesterol oxidation products, sodium nitrite, pasteurization, sensorial characteristics

Relation: info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//; http://veterinar.vet.bg.ac.rs/bitstream/id/11644/Effects_of_sodium_pub_2017.pdf; https://hdl.handle.net/21.15107/rcub_veterinar_3887

الاتاحة: https://vet-erinar.vet.bg.ac.rs/handle/123456789/3887
http://veterinar.vet.bg.ac.rs/bitstream/id/11644/Effects_of_sodium_pub_2017.pdf
https://hdl.handle.net/21.15107/rcub_veterinar_3887

Additional Titles: Oksidativna stabilnost pilećeg mesa pri različitim koncentracijama kisika u jedinici pakiranja
Oxidationsstabilität Hühnerfleisch bei Unterschiedlichen Sauerstoffkonzentrazionen in der Verpackungseinheit
Estabilidad oxidativa de la carne de pollo a diferentes concentraciones de oxígeno en la unidad de envase
Stabilità ossidativa della carne di pollo a diverse concentrazioni di ossigeno nell'unità di confezionamento

المؤلفون: Polak, Tomaž, Lušnic Polak, Mateja, Zahija, Iva, Japelj, Katja, Kuhar, Mojca, Golob, Eva, Demšar, Lea

المصدر: MESO: Prvi hrvatski časopis o mesu; ISSN 1332-0025 (Print); ISSN 1848-8323 (Online); Volume 24.; Issue 3.

مصطلحات الفهرس: chicken meat; storing; gas composition; lipids oxidation products; protein carbonyls, pileće meso; skladištenje; sastav plina; produkti oksidacije lipida; proteinski karbonili, Hähnchenfleisch; Lagerung; Gaszusammensetzung; Lipid-Oxidationsprodukte; Protein-Carbonyls, carne de pollo; almacenamiento; composición de gases; productos de oxidación de lípidos; carbonilos de proteínas, carne di pollo; stoccaggio; composizione del gas; prodotti di ossidazione dei lipidi; carbonili proteic, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/279284
https://hrcak.srce.hr/file/415526
info:eu-repo/semantics/altIdentifier/doi/10.31727/m.24.3.3

المؤلفون: Polak, Tomaž, Demšar, Lea, Rukavina, Andrea, Lušnic Polak, Mateja

المصدر: MESO: Prvi hrvatski časopis o mesu
Volume 23.
Issue 3.

مصطلحات موضوعية: Zuchtfisch, Regenbogenforelle, Fettsäureprofil, langkettige n-3 mehrfach ungesättigte Fettsäuren, pescado de piscifactoría, trucha arco iris, perfil de ácidos grasos, ácidos grasos poliinsaturados n-3 de cadena larga, animal diseases, farmed fish, rainbow trout, fatty acid profile, long chain n-3 polyunsaturated fatty acids, food and beverages, lipids (amino acids, peptides, and proteins), uzgojena riba, kalifornijska pastrva, profil masnih kiselina, dugolančane n-3 polinezasićene masne kiseline, digestive system, pesce d’allevamento, trota iridea, profilo degli acidi grassi, acidi grassi polinsaturi omega-3 a catena lunga

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______951::02e6cbe1d785133cdc36f37d05c58d68
https://hrcak.srce.hr/file/403781

Additional Titles: Profil masnih kiselina kalifornijske pastrve iz uzgajališta u Sloveniji
Fettsäureprofil der Regenbogenforellen aus Fischfarmen in Slowenien
El perfil de ácidos grasos de trucha arco iris cultivada en Eslovenia
Il profilo degli acidi grassi della trota iridea allevata nei vivai ittici sloveni

المؤلفون: Polak, Tomaž, Demšar, Lea, Rukavina, Andrea, Lušnic Polak, Mateja

المصدر: MESO: Prvi hrvatski časopis o mesu; ISSN 1332-0025 (Print); ISSN 1848-8323 (Online); Volume 23.; Issue 3.

مصطلحات الفهرس: farmed fish; rainbow trout; fatty acid profile; long chain n-3 polyunsaturated fatty acids, uzgojena riba; kalifornijska pastrva; profil masnih kiselina; dugolančane n-3 polinezasićene masne kiseline, Zuchtfisch; Regenbogenforelle; Fettsäureprofil; langkettige n-3 mehrfach ungesättigte Fettsäuren, pescado de piscifactoría; trucha arco iris; perfil de ácidos grasos; ácidos grasos poliinsaturados n-3 de cadena larga, pesce d’allevamento; trota iridea; profilo degli acidi grassi; acidi grassi polinsaturi omega-3 a catena lunga, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/258747
https://hrcak.srce.hr/file/403781
info:eu-repo/semantics/altIdentifier/doi/10.31727/m.23.3.5

المؤلفون: Ribič, Urška, Polak, Tomaž, Lušnic Polak, Mateja, Klančnik, Anja, Jeršek, Barbara

المصدر: Microbial Drug Resistance ; volume 26, issue 6, page 583-593 ; ISSN 1076-6294 1931-8448

الاتاحة: http://dx.doi.org/10.1089/mdr.2019.0064
https://www.liebertpub.com/doi/full-xml/10.1089/mdr.2019.0064
https://www.liebertpub.com/doi/pdf/10.1089/mdr.2019.0064

المؤلفون: Lušnic Polak, Mateja, Mervič, Uroš, Demšar, Lea

المصدر: Meso : prvi hrvatski časopis o mesu ; ISSN 1332-0025 (Print) ; Volume XIX ; Issue 1

مصطلحات موضوعية: horse meat, chemical analysis, Posavec breed, horse meat products, fatty acids, socio, geo

Relation: https://hrcak.srce.hr/208977

الاتاحة: https://hrcak.srce.hr/208977

المؤلفون: Lušnic Polak, Mateja

المساهمون: Žlender, Božidar

مصطلحات موضوعية: PCB, tekoča gojišča, polychlorinated biphenyls, suhe salame, starter cultures, udc:615.9:661.723:637.5:579.67, meat emulsion, mesni izdelki, liquid broths, toksične spojine, mesna emulzija, toxic compounds, meat products, PCBs, poliklorirani bifenili, commercial meat starter cultures, starterske kulture, dry fermented sausages, komercialne starterske kulture

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::14c8b35c90ce655b109b65d2fbad772d
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=72531

المؤلفون: Penko, Ana, Polak, Tomaž, Lušnic Polak, Mateja, Požrl, Tomaž, Kakovič, Damir, Žlender, Božidar, Demšar, Lea

المساهمون: Slovenian Research Agency, European Social Fund of the European Union

المصدر: Food Chemistry ; volume 168, page 372-382 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2014.07.075
https://api.elsevier.com/content/article/PII:S0308814614011224?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814614011224?httpAccept=text/plain

المؤلفون: Lušnic Polak, Mateja

المساهمون: Demšar, Lea

مصطلحات موضوعية: koencimi, krma obogatena s koencimom Q10, udc:543.544.05.062:577.161.6:637.54'65, cholesterol, koencim Q10, fatty acids, validacija metod, analytical methods, validation of analytical methods, holesterol, coenzyme Q10, coenzyme Q10 riched feed, chicken fat tissue, maščobno tkivo piščancev, maščobne kisline, coenzymes, analitske metode

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::60447d9680de3a0a474b5de15ff79eb5
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=1263

المؤلفون: Lušnic Polak, Mateja

المساهمون: Žlender, Božidar

المصدر: Ljubljana

مصطلحات موضوعية: toksične spojine, PCB, poliklorirani bifenili, starterske kulture, komercialne starterske kulture, tekoča gojišča, mesni izdelki, mesna emulzija, suhe salame, toxic compounds, PCBs, polychlorinated biphenyls, starter cultures, commercial meat starter cultures, liquid broths, meat products, meat emulsion, dry fermented sausages, info:eu-repo/classification/udc/615.9:661.723:637.5:579.67

وصف الملف: application/pdf

Relation: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=72531; https://repozitorij.uni-lj.si/Dokument.php?id=133259&dn=; https://plus.si.cobiss.net/opac7/bib/4488056?lang=sl

الاتاحة: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=72531
https://repozitorij.uni-lj.si/Dokument.php?id=133259&dn=
https://plus.si.cobiss.net/opac7/bib/4488056?lang=sl

المؤلفون: Lušnic Polak, Mateja, Polak, Tomaž, Demšar, Lea, Absec, Anton, Kirinčič, Stanislava, Kozolc, Brigita, Žlender, Božidar

المصدر: Food and chemical toxicology, vol. 50, pp. 2643-2647, 2012. ; ISSN: 0278-6915

مصطلحات موضوعية: meso, mesni izdelki, mesne emulzije, poliklorirani bifenili, PCB, info:eu-repo/classification/udc/637.5:615.9

وصف الملف: text/url

Relation: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=37062; https://repozitorij.uni-lj.si/Dokument.php?id=37073&dn=; https://plus.si.cobiss.net/opac7/bib/4096888?lang=sl

الاتاحة: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=37062
https://repozitorij.uni-lj.si/Dokument.php?id=37073&dn=
https://plus.si.cobiss.net/opac7/bib/4096888?lang=sl

المؤلفون: Polak, Tomaž¹, Lušnic Polak, Mateja¹, Tomović, Vladimir M.², Žlender, Božidar¹, Demšar, Lea¹ lea.demsar@bf.uni-lj.si

المصدر: Journal of Food Processing & Preservation. Dec2017, Vol. 41 Issue 6, pn/a-N.PAG. 9p.

مصطلحات موضوعية: SAUSAGES, SMOKED foods, PHOSPHATES, FOOD additives, COOKING

مصطلحات جغرافية: SLOVENIA

المؤلفون: Lušnic Polak, Mateja

المساهمون: Demšar, Lea

مصطلحات موضوعية: koencimi, koencim Q10, analitske metode, validacija metod, maščobno tkivo piščancev, krma obogatena s koencimom Q10, maščobne kisline, holesterol, coenzymes, coenzyme Q10, analytical methods, validation of analytical methods, chicken fat tissue, coenzyme Q10 riched feed, fatty acids, cholesterol, info:eu-repo/classification/udc/543.544.05.062:577.161.6:637.54'65

وصف الملف: application/pdf

Relation: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=1263; https://repozitorij.uni-lj.si/Dokument.php?id=133580&dn=; https://plus.cobiss.net/cobiss/si/sl/bib/3466616; http://hdl.handle.net/20.500.12556/RUL-1263-189a027b-48d2-8ca3-5881-f90c06012211

الاتاحة: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=1263
https://repozitorij.uni-lj.si/Dokument.php?id=133580&dn=
https://plus.cobiss.net/cobiss/si/sl/bib/3466616
https://hdl.handle.net/20.500.12556/RUL-1263-189a027b-48d2-8ca3-5881-f90c06012211

المؤلفون: Kržin, Maja

المساهمون: Lušnic Polak, Mateja

مصطلحات موضوعية: biskvit, nadomestki sladkorja, sladila, eritritol, ksilitol, trehaloza, agavin sirup, kemijska analiza, energijska vrednost, senzorična analiza, tekstura, barva, sponge cake, sucrose substitutes, sweeteners, erythritol, xylitol, trehalose, agave syrup, chemical analysis, energy value, sensory analysis, texture, color, info:eu-repo/classification/udc/664.68:664.162.8:543.2/.9

وصف الملف: application/pdf

Relation: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=159593; https://repozitorij.uni-lj.si/Dokument.php?id=187684&dn=; https://plus.cobiss.net/cobiss/si/sl/bib/201816579; http://hdl.handle.net/20.500.12556/RUL-159593

الاتاحة: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=159593
https://repozitorij.uni-lj.si/Dokument.php?id=187684&dn=
https://plus.cobiss.net/cobiss/si/sl/bib/201816579
https://hdl.handle.net/20.500.12556/RUL-159593