Works matching IS 13320025 AND DT 2020 AND VI 22 AND IP 2
Results: 16
Hlapivi spojevi arome kupreke janjetine.
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- MESO, 2020, v. 22, n. 2, p. 129, doi. 10.31727/m.22.2.4
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- Article
Optimistični trendovi u sektoru ribarstva.
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- MESO, 2020, v. 22, n. 2, p. 156, doi. 10.31727/m.22.2.1
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- Article
Nutritivna vrijednost svinjskog mesa s aspekta sadraja i sastava intramuskularne masti.
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- MESO, 2020, v. 22, n. 2, p. 149, doi. 10.31727/m.22.2.2
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- Article
Quality parameters of minced meat and raw formed products on Bosnian and Herzegovinian market.
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- MESO, 2020, v. 22, n. 2, p. 142, doi. 10.31727/m.22.2.3
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JANJETINA KAO ISPOD PEKE.
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- MESO, 2020, v. 22, n. 2, p. 126
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- Article
POŠIRANI ZUBATAC U UMAKU OD PJENUŠCA.
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- MESO, 2020, v. 22, n. 2, p. 126
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- Article
UNKA U KRUHU S MASLINAMA.
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- MESO, 2020, v. 22, n. 2, p. 123
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- Article
PIRJANJE, NAJČEŠĆA KULINARSKA TEHNIKA U PRIPREMI MESA AUTOHTONIH PASMINA.
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- MESO, 2020, v. 22, n. 2, p. 120
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UTJECAJ HRANIDBE NA KVALITETU MESA PERADI.
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- MESO, 2020, v. 22, n. 2, p. 116
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BOJE U HRANI - RAZLOG ZA STRAH?
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- MESO, 2020, v. 22, n. 2, p. 110
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BARIJERNI AMBALAŽNI MATERIJALI ZA PAKIRANJE MESA I MESNIH PRERAĐEVINA.
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- MESO, 2020, v. 22, n. 2, p. 104
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- Article
Đakovačke delikatese od Crne slavonske svinje.
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- MESO, 2020, v. 22, n. 2, p. 18
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PROIZVODNJA PRŠUTA U KUĆANSTVU.
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- MESO, 2020, v. 22, n. 2, p. 96
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JAJA KAO FUNKCIONALNA HRANA.
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- MESO, 2020, v. 22, n. 2, p. 92
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PRIRODNI KONZERVAN SI DOZVOLJENI U MESU I PROIZVODIMA OD MESA.
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- MESO, 2020, v. 22, n. 2, p. 90
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- Article
UNKA.
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- MESO, 2020, v. 22, n. 2, p. 88
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