Fattening and slaughter traits of four rabbit genotypes

by Silvester Zgur, Ajda Kermauner
Published 2010-01-01

Carcass traits of four rabbit genotypes

by Ajda Kermauner, Silvester Zgur
Published 2010-01-01

The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness

by Ana KAIĆ, Silvester ŽGUR
Published 2017-11-01

THE EFFECT OF TRANSITION FROM EUROP 5-POINT SCALE TO 15-POINT SCALE BEEF CARCASS CLASSIFICATION ON CARCASS DISTRIBUTION OF YOUNG SLAUGHTERED BULLS IN SLOVENIA

by Silvester Žgur, Marko Čepon
Published 2015-09-01

INFLUENCE OF BREED ON CARCASS CUTS COMPOSITION

by Silvester Žgur, Marko Čepon
Published 2000-06-01

POSSIBILITIES FOR THE REDUCTION OF FAT AND CHOLESTEROL LEVEL IN MEAT ANIMALS

by Slavko Čepin, Silvester Žgur
Published 2000-06-01

Growth and carcass traits of young bulls sired by Charolais and Limousin

by Silvester Žgur, Marko Čepon, Mojca Simčič
Published 2010-01-01

The crossbreeding of improved Jezersko-Solcˇava sheep with Charollais to improve carcass traits

by Dragomir Kompan, Silvester Zgur, Angela Cividini
Published 2010-01-01

Carcass traits of Charolais, Limousin, Black and White and crossbreeds of Charolais, Limousin and Belgian Blue x Black and White young bulls in Slovenia

by Silvester Žgur, Marko Čepon, Marjana Drobnič, Nežika Petrič
Published 2010-01-01

Risk factors and mortality rate of calves in the first month of life in Slovenian Holstein Friesian population

by Mojca Voljč, Marko Čepon, Špela Malovrh, Silvester Žgur
Published 2019-03-01

Effect of production system on fatty acid composition of meat from Simmental bulls

by Marko Cepon, Silvester Zgur, Nezika Petric, Alenka Levart
Published 2010-01-01

Improvement of pork characteristics under commercial conditions with small amount of straw or hay

by Dušanka Jordan, Gregor Gorjanc, Ivan Štuhec, Silvester Žgur
Published 2018-01-01

The effect of production systems on beef fatty acid composition

by Mojca VOLJČ, Alenka LEVART, Marko ČEPON, Silvester ŽGUR
Published 2018-12-01

THE EFFECT OF THE SECOND GRAZING PERIOD ON THE FATTY ACID COMPOSITION IN MEAT OF INDIGENOUS CIKA AND SIMMENTAL BULLS

by Mojca Voljč, Marko Čepon, Mojca Simčič, Silvester Žgur
Published 2015-09-01

Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase

by Ana Kaić, Zlatko Janječić, Silvester Žgur, Monika Šikić, Klemen Potočnik
Published 2021-09-01