Comparison of the physico-chemical parameters and sensory properties of selected pasteurized meat products on Slovenian market / Tomaž Polak, Mateja Lušnic Polak, Iva Zahija, Katja Babič, Lea Demšar.
Quality parameters of different oils and fried foods after repeated deep-fat frying / Tomaž Polak, Mateja Lušnic Polak, Iva Zahija, Nežka Lazar, Lea Demšar.
Effects of iodized salt on the physico-chemical parameters and the sensoryproperties of dry-cured pork loin / Mateja Lušnic Polak, Tomaž Polak, Urška Dolhar, Lea Demšar.
The effect of technological procedure of making burgers on their physico-chemical parameters and sensory properties / Tomaž Polak, Mateja Lušnic Polak, Gregor Sok, Lea Demšar.