Žlender, Božidar
Božidar Žlender
VIAF ID: 305495698 ( Personal )
Permalink: http://viaf.org/viaf/305495698
Preferred Forms
- 100 0 _ ‡a Božidar Žlender
- 100 1 _ ‡a Žlender, Božidar
- 100 1 _ ‡a Žlender, Božidar
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4xx's: Alternate Name Forms (7)
Works
Title | Sources |
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Bem Zaviša | |
Bučar Franc | |
The comparison of treatment with Farmatan and Flavomicin on fattening and sensory traits in rabbits | |
Determination of OPCs and PCBs in game meat of different areas | |
Družbena prehrana. | |
Elektroforetska karakterizacija topnih beljakovin različnih vrst mesa in izdelkov : diplomska naloga | |
External, internal and sensory qualities of table eggs as influenced by two different production systems | |
Fatty acid composition of poultry meat from free range rearing | |
Fuchs maziva : priručnik | |
Heterocyclic aromatic amines in thermal treated beef Longissimus dorsi muscle after ageing | |
Hladilna trdota mesa. | |
Ilustrirani barvni standardi za presno in toplotno obdelano mlado govedino = Illustrated colour standards for fresh and cooked young beef | |
The influence of pig fodder composition on quality of dried pork neck | |
The influence of rearing system on skin colour in broilers | |
Kakovost mišičnine : študij posmrtne glikolize v mišicah prašičev v stresu : [delovno poročilo za leto 1989] | |
The lipid composition of rabbit meat of different genotype and age | |
Meat quality of different provenances of chickens | |
Meso | |
Occurrence of lipid oxidation products and heterocyclic amines in grilled n-3-enriched chicken patties stored under oxygen rich atmosphere | |
Osnove anatomije skeletnega in mišičnega sistema pri domačih sesalcih in razseki mesa | |
Physico-chemical composition and sensory quality of anchovies (Engraulis encrasicolus) from the northern Adriatic | |
Pitanje telet na visoko klavno težo s suhimi koncentrati | |
Pomen dokrmljevanja jagnjet za prirejo mesa | |
Preliminary study of characterization of Slovenian protected dry meats using a chemometric approach | |
The quality of frankfurters with reduced quantity of nitrite | |
Quality of meat meals in social nutrition | |
Quality parameters of pig longissimus dorsi muscle as affected by slaughter weight and breed | |
Rearing heavier pigs for the purposes of "Prekmurska šunka" (Prekmurje ham) production | |
Sensory quality of standard and light mayonnaise during storage | |
Senzorična analiza čokolade : diplomska naloga = Sensory analysis of chocolate : graduation thesis | |
Senzorična sprejemljivost kranjske klobase z manj nitritne in kuhinjske soli : diplomsko delo, univerzitetni študij = Acceptability of Carniolan sausage with reduced nitrite and salt content : graduation thesis, university studies | |
Senzorične lastnosti piščančjega mesa različnih križancev = Sensory characteristics for poultry meat of different hybrids | |
Senzorični in prehranski parametri kakovosti sušene klobase z dodatkom probiotika in prebiotika : magistrsko delo = Sensory and nutritional properties of dry fermented sausages with the addition of probiotics and prebiotics : master of science thesis | |
Senzorično ocenjevanje mesa in mesnin : seminar, od 20. do 22. septembra 2006 na Biotehniški fakulteti, Oddelku za živilstvo v Ljubljani | |
Šok hlajenja zaklancev in kakovost mesa. | |
Soljenje oziroma razsoljevanje pršuta. Kakovost surovine in kakovost pršuta. Hitra proizvodnja suhega mesa v tipu kraškega pršuta. | |
Stability and applicability of cured meat alternative pigment in model meat emulsion coagulates | |
Stresni sindromi in tehnologija predklavnega obdobja | |
[Strokovno poročilo za izvolitev Cirila Varge] | |
Structural and biochemical changes during aging of hot deboned and electrically stimulated bovine muscles | |
Suhe klobase | |
Tehnologija mesnin : zbirka vaj za predmet Tehnologija mesnin | |
Tehnologija obdelave živil in metode razpečevanja kot dejavniki kakovosti in cene obrokov v družbeni prehrani | |
Tehnologija toplega razsekovanja mesa = Technology of hot boning of meat | |
Tehnologije predelave animalnih živil : vaje za predmet Tehnologije predelave animalnih živil za študente prve stopnje Živilstva in prehrane. | |
Texture and quality parameters of Slovenian dry-cured ham Kraški pršut according to mass and to salt levels | |
Thermostability of fats after frying partially fried french fries | |
Thermostability of high oleic sunflower oil | |
Toplotna priprava mesa : procesi v mesu | |
Traditional methods in meat processing and possibility of their application in modern industrial technologies | |
Traditionelle Fleischprodukte in Slowenien | |
Uticaj kvaliteta mišića butova na senzorna, fizička i hemijska svojstva kraškog pršuta | |
Uticaj različitih biljnih masti i ulja na instrumentalno merenu boju i teksturu pilećih kobasica | |
Utjecaj kondicioniranja trupova kunića pri razlićitim temperaturama na kakvoću mesa | |
Uvodna beseda | |
Variabilnost rezne trdnosti in drugih lastnosti toplo izrezanih mišic goved po različnem kondicioniranju in po zmrzovanju : doktorska disertacija = Variability of cutting strength and other properties of hot boned beef muscles after various types of conditioning and freezing : dissertation thesis | |
Variabilnost sestave mehansko odkoščenega piščančjega mesa pridobljenega iz različnih surovin : magistrsko delo = The variability of the composition of mechanically deboned chicken meat obtained from different raw materials : master of science thesis | |
Vpliv aw dehidriranega kokošjega bujona na stabilnost med skladiščenjem : diplomska naloga | |
Vpliv dodatka rastlinskih ekstraktov rožmarina in skorje bora na preprečevanje oksidacije govejih sekljancev = The effect of rosemary and pine bark extract addition on the oxydative stability of n-3 enriched beef patties under aerobic storage | |
Vpliv encimske aktivnosti moke na kakovost čajnega peciva : diplomska naloga = The effect of enzyme activity of flour on cookie quality : graduation thesis | |
Vpliv porekla stegen in stopnje zrelosti na maščobnokislinsko sestavo lipidov (vipavskega) pršuta | |
Vpliv postopkov soljenja na kakovost prekmurske šunke : diplomsko delo, univerzitetni študij = The influence of salting procedures on the quality of Prekmurje dry-cured ham : graduation thesis, university studies | |
Vpliv različnih metod soljenja/razsoljevanja na kakovost sušene vratine : poročilo | |
Vpliv sestave rastlinskih olj na njihovo termostabilnost = The different composition of vegetable oil and their thermostability | |
Vpliv soljenja na kakovost sardin v olju : diplomska naloga | |
Vpliv toplotne obdelave na spremembe pigmentov v živilih = Effect of thermal treatment on changes of food pigments | |
Vpliv vrste in količine maščobe ter delne zamenjave NaCl s KCl na kakovost hrenovk = The influence of sort and amount of fat and partial replacement of NaCl with KCl on frankfurters' properties | |
Vpliv vrste mišice in dodatka pigmenta CCMP na kakovost koagulatov mesnih emulzij : diplomska naloga = The influence of sort of muscle and addition of pigment CCMP on the quality of meat emulsion coagulate : graduation thesis | |
VPLIV ZMRZOVANJA IN TERMICNE OBDELAVE NA SENZORICNO KAKOVOST IN KEMICNE SPREMEMBE SVINJINE. | |
Vsebnost maščob in maščobnokislinska sestava mesa jelenjadi : diplomsko delo, univerzitetni študij = Intramuscular fat content and fatty acid composition of red deer meat : graduation thesis, university studies | |
Vsebnost nativnega in denaturiranega mioglobina v termično obdelani govedini : primerjava dveh analiznih metod = The content of native and denatured myoglobin in thermal treated beef : comparison of two analytical methods | |
Vtisi o kakovosti mesa in mesnin 2003 | |
Živilska tehnologija. | |
Zmanjševanje soli v prehrani in v predelavi mesa : diplomski seminar | |
Zorenje pakiranih pršutov : diplomska naloga |