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išči po
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Št. zadetkov: 9
Uskoške populacije na Jugovzhodu Slovenije
Martin Tomažin, Miran Komac
Diplomsko delo
Oznake: Narodne manjšine;Identiteta;Varstvo manjšin;Slovenija;
Uskoške populacije na Jugovzhodu Slovenije
Leto: 2004 Vir: Fakulteta za družbene vede (UL FDV)
Uporabnost treninga ponovljivih šprintov v hipoksiji pri nogometaših
Martin Cesar, Tadej Debevec, Samo Rauter, Katja Tomažin, Goran Vučković
Magistrsko delo
Oznake: šport;nogomet;analiza gibanja;nogometaši;gibalne sposobnosti;funkcionalne sposobnosti;šprint;ponovljivi šprinti;hipoksija;trening;trenažni proces;prostovoljna hipoventilacija;
Namen magistrskega dela je bilo ugotoviti, ali trening ponovljivih šprintov v hipoksiji s prostovoljno hipoventilacijo pozitivno vpliva na sposobnost izvajanja ponovljivih šprintov v normalnih (normoksičnih) pogojih in če to sposobnost izboljša bolj kot primerljiv trening ponovljivih šprintov v norm ...
Leto: 2022 Vir: Fakulteta za šport (UL FŠ)
Aromatic profile, physicochemical and sensory traits of dry-fermented sausages produced without nitrites using pork from Krškopolje pig reared in organic and conventional husbandry
Martin Škrlep, Marjeta Čandek-Potokar, Nina Batorek, Urška Tomažin, Mónica Flores
Izvirni znanstveni članek
Oznake: pig meat;dry-fermented sausage;sensory characteristics;production system;
Leto: 2019 Vir: Kmetijski inštitut Slovenije (KIS)
Proteomic profiles of the longissimus muscles of entire male and castrated pigs as related to meat quality
Martin Škrlep, Urška Tomažin, Nina Batorek, Klavdija Poklukar, Marjeta Čandek-Potokar
Izvirni znanstveni članek
Oznake: pigs;entire males;castrates;meat quality;proteomic profiles;
Leto: 2019 Vir: Kmetijski inštitut Slovenije (KIS)
Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime
Martin Škrlep, Marjeta Čandek-Potokar, Urška Tomažin, Nina Batorek, Mónica Flores
Izvirni znanstveni članek
Oznake: meat product quality;pif meat;dry-fermented sausages;local breeds;organic rearing regime;conventional rearing regime;aromatic profile;sousages profile;meat flavour;
Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime
Leto: 2018 Vir: Kmetijski inštitut Slovenije (KIS)
Lipid deposition and metabolism in local and modern pig breeds
Klavdija Poklukar, Marjeta Čandek-Potokar, Nina Batorek, Urška Tomažin, Martin Škrlep
Pregledni znanstveni članek
Oznake: prašiči;maščobno tkivo;lokalne pasme;celularnost;transkriptom;moderne pasme;genetski prepis;genetic imrpovement;proteomika;proteom;pig;adipose tissue;local breeds;modern breeds;cellularity;transcriptome;adaptation;
Modern pig breeds, which have been genetically improved to achieve fast growth and a lean meat deposition, differ from local pig breeds with respect to fat deposition, fat specific metabolic characteristics and various other properties. The present review aimed to elucidate the mechanisms underlying ...
Leto: 2020 Vir: Fakulteta za kmetijstvo in biosistemske vede (UM FKBV)
ǂThe ǂeffect of dietary fibre content on skatole and indole production in faeces of immunocatrsted male pigs
Martin Škrlep, Nina Batorek, Maja Prevolnik, Urška Tomažin, Etienne Labussiere, Marjeta Čandek-Potokar
Objavljeni znanstveni prispevek na konferenci
Oznake: prašiči;prehrana prašičev;vlaknine;imunokastracija;
The effect of dietary fibre content on intestinal production of indolic compounds was studied in immunocastrated pigs (IC). In addition, entire males (EM) and IC were compared on control diet (with low fibre content). For the study 32 crossbred pigs were assigned, within a litter to 4 treatment grou ...
Leto: 2015 Vir: Kmetijski inštitut Slovenije (KIS)
ǂThe ǂeffect of salting time and sex on chemical and textural properties of dry cured ham
Urška Tomažin, Martin Škrlep, Maja Prevolnik, Nina Batorek, Danijel Karolyi, Matjaž Červek, Marjeta Čandek-Potokar
Izvirni znanstveni članek
Oznake: prašiči;meso prašičev;soljenje mesa;sušen pršut;zmanjašanje soljenja;tekstura mesa;Dry-cured ham;Reduced salt;Sex;Proteolysis;Texture;
The effect of salting time and sex on chemical and textural properties of dry cured ham
Leto: 2020 Vir: Kmetijski inštitut Slovenije (KIS)
ǂThe ǂeffect of supplementing pig diet with chestnut wood extract or hops on fresh meat and dry-cured products
Urška Tomažin, Martin Škrlep, Maja Prevolnik, Nina Batorek, Danijel Karolyi, Matjaž Červek, Marjeta Čandek-Potokar
Izvirni znanstveni članek
Oznake: meso prašičev;kakovost mesa;prehrana prašičev;ekstrakti tanina;hmelj;sušeno meso;oksidacija;pig meat;meat quality;pig diet;tannin extract;hops;dry-cured products;oxidation;
Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and oxidative stability of meat and dry-cured products was i ...
Leto: 2020 Vir: Fakulteta za kmetijstvo in biosistemske vede (UM FKBV)
Št. zadetkov: 9
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