PhD Lea Demšar [07783]

1. VUK, Ksenija, ŽLENDER, Božidar, DEMŠAR, Lea. Amino acid composition and white film intensity of vacuum packed Carso dry-cured hams stored at different temperatures. In: DIESTRE, Alejandro, MONFORT, Josep Maria. Meat consumption and culture : congress proceedings 44th International congress of meat science and technology, august 30th - september 4th, 1998, Barcelona, Spain : 44th ICOMST, Spain 1998. [S. l.]: Institute for Food and Agricultural Research and Technology (IRTA): EUROCARNE: National Institute for Agricultural and Food Research and Technology, 1998. Str. 994-995, c-85. ISBN 84-930010-0-7, ISBN 84-930010-1-5, ISBN 84-930010-2-3. [COBISS.SI-ID 2072440]

2. DEMŠAR, Lea. Sodobne metode konzerviranja/shranjevanja mesa in prehranska/zdravstvena kakovost = Modern methods of meat preservation and nutrition/health quality. In: ŽLENDER, Božidar (ed.), DEMŠAR, Lea (ed.). Meso v prehrani in zdravje : posvet posvečen 50. obletnici Biotehniške fakultete = Meat in nutrition and health : conference is dedicated to 50th anniversary of Biotechnical Faculty. Ljubljana: Biotehniška fakulteta, Oddelek za živilstvo, 1997. Str. 121-133. ISBN 961-90397-6-9. [COBISS.SI-ID 1990520]

3. DEMŠAR, Lea, ŽLENDER, Božidar, PEGAN, Aljoša. Ilustrirani barvni standardi za presno in toplotno obdelano mlado govedino = Illustrated colour standards for fresh and cooked young beef. In: RASPOR, Peter (ed.), PITAKO, Darja (ed.), HOČEVAR, Ivica (ed.). Tehnologija, hrana, zdravje. Knjiga del = Technology, food, nutrition. Proceedings. 1. slovenski kongres o hrani in prehrani z mednarodno udeležbo, 21. - 25. april 1996, Bled. Ljubljana: Društvo živilskih in prehranskih strokovnih delavcev Slovenije: = Association of Food and Nutrition Specialists of Slovenia, 1997. Str. p 09-01, 464-467. ISBN 961-90571-0-4. [COBISS.SI-ID 1866616]

4. DEMŠAR, Lea, ABRAM, Veronika, ŽLENDER, Božidar, ŠPENDJA, Robert. Vsebnost nativnega in denaturiranega mioglobina v termično obdelani govedini : primerjava dveh analiznih metod = The content of native and denatured myoglobin in thermal treated beef : comparison of two analytical methods. In: RASPOR, Peter (ed.), PITAKO, Darja (ed.), HOČEVAR, Ivica (ed.). Tehnologija, hrana, zdravje. Knjiga del = Technology, food, nutrition. Proceedings. 1. slovenski kongres o hrani in prehrani z mednarodno udeležbo, 21. - 25. april 1996, Bled. Ljubljana: Društvo živilskih in prehranskih strokovnih delavcev Slovenije: = Association of Food and Nutrition Specialists of Slovenia, 1997. Str. l 18-07, 870-876. ISBN 961-90571-0-4. [COBISS.SI-ID 1863288]

5. DEMŠAR, Lea, ŽLENDER, Božidar, ABRAM, Veronika, KETIŠ, Sonja. The effect of freezing and heating on changes of some sarcoplasmatic proteins of bovine m. longissimus dorsi. In: BASS, J... (ed.). Vitality of meat : congress proceedings : 43rd ICOMST 1997 : Auckland, New Zealand, 27 July to 1 August : 43rd International Congress of Meat Science and Technology : 3rd Asia and Pacific Congress of Meat Science and Technology : 29th New Zealand Meat Industry Research Conference. 43rd International congress of meat science and technology, 27 July to 1 August, 1997. Auckland: [S. n.], 1997. Str. 562-563, g1-7. ISBN 0-473-04549-4. [COBISS.SI-ID 1953144]

6. DEMŠAR, Lea. Barva presnega in pečenega mesa goved : senzorično in instrumentalno merjenje barve presne, presno pečene ter polpečene normalne in TČS junčevine in normalne govedine pred in po oksigenaciji : magistrsko delo = Colour of fresh and roasted beef : sensory and instrumental colour measurements of fresh, rare and medium roasted normal and DFD baby beef and normal beef before and after oxygenation : master of science thesis. Ljubljana: [L. Gašperlin], 1992. XII, 101 f., graf. prikazi, tabele. Biotehniška fakulteta, Oddelek za živilstvo, Ljubljana, Magistrska dela, 41. [COBISS.SI-ID 42615]