The contribution (invited lecture) critically evaluates diets for fattening pigs on smaller conventional and organic farms
COBISS.SI-ID: 3651464
The article shows the differences in the chemical, physical and sensory properties of salami from the meat of Krškopolje pigs reared in the organic and conventional rearing system in association with their aromatic profile
COBISS.SI-ID: 5393512
Article explains a model calculation of the carbon footprint for agricultural products based on a calculation of total greenhouse gas emissions resulting from production, from the beginning of the production process to storage and delivery to the final consumer or the food industry.
COBISS.SI-ID: 29977639
The article focuses on the effect of the addition of tannins on the sexual smell of meat (boar taint)
COBISS.SI-ID: 5303656