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SLOVENIAN EXPERIENCE IN PIG CARCASS CLASSIFICATION ACCORDING TO SEUROP DURING THE YEARS 1996 TO 2004

Author(s): Marjeta ČANDEK-POTOKAR | Milena KOVAČ | Špela MALOVRH
Effect of Immunocastration on Performance of Slovenian Pig Fatteners

Author(s): Martin Škrlep | Nina Batorek | Blaž Šegula | Marta Zajec | Stane Košorok | Marija Glavač-Vnuk | Valentina Kubale-Dvojmoč | Gregor Fazarinc | Marjeta Čandek-Potokar
Effect of Linseed Supplementation on Carcass, Meat Quality and Fatty Acid Composition in Pigs

Author(s): Matjaž Červek | Mihael Geister | Maja Prevolnik | Martin Škrlep | Marko Ocepek | Maksimilijan Brus | Marko Gungl | Zorica Abraham-Panič | Marjeta Čandek-Potokar | Dejan Škorjanc
Carcass Classification Measurements in Pigs as Affected by the Operator and Abattoir

Author(s): Maja Prevolnik | Peter Šlamberger | Manca Knap | Dejan Škorjanc | Marjeta Čandek-Potokar
The Effect of the Abattoir on Beef Carcass Classification Results

Author(s): Maja Prevolnik | Manca Knap | Andreja Žabjek | Marjeta Čandek-Potokar
Differences in Carcass and Meat Quality between Organically Reared Cocks and Capons

Author(s): Marko Volk | Jernej Malenšek | Maja Prevolnik | Martin Škrlep | Blaž Šegula | Marjeta Čandek-Potokar | Martina Bavec
Dry-cured ham Kraški pršut seasoning losses as affected by PRKAG3 and CAST polymorphisms

Author(s): Martin Škrlep | Marjeta Čandek-Potokar | Véronique Santé-Lhoutellier | Pere Gou
Green ham pH value affects proteomic profile of dry-cured ham

Author(s): Martin Škrlep | Stanislav Mandelc | Branka Javornik | Véronique Santé-Lhoutellier | Pere Gou | Marjeta Čandek-Potokar
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