1.

Fibres in pig nutrition

Invited lecture at conference Erjavčevi-Zadravčevi dnevi

COBISS.SI-ID: 3832456

2.

Effects of vitamin E, sweet chestnut wood extract and hops supplementation on pig meat quality and oxidative stability

conference lecture - presenting results from experiment made in this project

COBISS.SI-ID: 5138024

3.

Effects of salting duration and boar taint level on quality of dry-cured hams

Sensory evaluationof dry-cured hams was determined in relation to excessive proteolysis (also related to the length of salting) and the level of substances responsible for boar taint and found that sensory defects were more noticeable due excessive proteolysis than boar taint.

COBISS.SI-ID: 5096808