The fatty acid composition of broilers from free range rearing by Tomaž POLAK, Antonija HOLCMAN, Vekoslava STIBILJ, Božidar ŽLENDER

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Relation of myofibril fragmentation to textural and chemical parameters of aged pork Longissimus dorsi by Dejan DOŠLER, Tomaž POLAK, Božidar ŽLENDER, Lea GAŠPERLIN

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Vpliv sestave krme in spola prašičev na kakovost sušenih vratin by Marjeta FURMAN, Tomaž POLAK, Lea GAŠPERLIN, Sergeja VIDAKOVIČ, Božidar ŽLENDER

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Oxidative Stability and Quality Parameters of Veal During Ageing by Mateja Lušnic Polak, Mojca Kuhar, Iva Zahija, Lea Demšar, Tomaž Polak

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Sensory traits of capon meat in three chicken genotypes by Špela MALOVRH, Katarina HRIBERŠEK, Dušan TERČIČ, Marko VOLK, Božidar ŽLENDER, Tomaž POLAK, Antonija HOLCMAN

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Corrigendum to “Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products” by Nina Kudumija, Ivica Kos, Tina Lešić, Nada Vahčić, Ana Vulić, Tomaž Polak, Greta Krešić, Ivan Vnučec, Darija Bendelja Ljoljić, Mario Škrivanko, Tanja Bogdanović, Jelka Pleadin

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Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products by Nina Kudumija, Ivica Kos, Tina Lešić, Nada Vahčić, Ana Vulić, Tomaž Polak, Greta Krešić, Ivan Vnučec, Darija Bendelja Ljoljić, Mario Škrivanko, Tanja Bogdanović, Jelka Pleadin

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