COBISS Kooperativni online bibliografski sistem in servisi COBISS
Tadej Kaltnekar
Osebna bibliografija za obdobje 2007-2024
2007
1.
ČANDEK-POTOKAR, Marjeta, ŠKRLEP, Martin, ŠEGULA, Blaž, KALTNEKAR, Tadej, BIZJAK, Ksenija,
SANTÉ-LHOUTELLIER, Véronique. Vzroki za izločitve pri odbiri stegen za Kraški pršut
na primeru slovenske surovine. Reja prašičev : strokovna revija. 2007, letn. 10, št. 2, str. 12-14. ISSN 1408-600X. [COBISS.SI-ID 2429032]
2016
2.
KALTNEKAR, Tadej, ŠKRLEP, Martin, BATOREK LUKAČ, Nina, TOMAŽIN, Urška, PREVOLNIK POVŠE,
Maja, LABUSSIÈRE, Etienne, DEMŠAR, Lea, ČANDEK-POTOKAR, Marjeta. Effects of salting
duration and boar taint level on quality of dry-cured hams. V: DOVČ, Peter (ur.).
Technology driven animal production. 24th International Symposium Animal Science Days, Ptuj, September 21st-23rd, 2016.
Ljubljana: Biotechnical Faculty, 2016. Suppl. 5, str. 132-137, tabele. Acta agriculturae
slovenica, Supplement, 2016, 5. ISBN 978-961-6379-36-6. ISSN 1854-4800. http://aas.bf.uni-lj.si/zootehnika/supl/5-2016/PDF/5-2016-132-137.pdf, http://www.dlib.si/details/URN:NBN:SI:doc-90A5ZB9C. [COBISS.SI-ID 5096808]
3.
KALTNEKAR, Tadej. Vpliv soljenja in vonja po merjascu na kakovost pršuta : diplomsko delo, univerzitetni
študij = Effects of salting and boar taint on quality of dry-cured ham : graduation
thesis, university studies. Ljubljana: [T. Kaltnekar], 2016. VIII, 41 f., ilustr. Biotehniška fakulteta, Oddelek
za živilstvo, Ljubljana, Diplomske naloge, 1543. http://www.digitalna-knjiznica.bf.uni-lj.si/zivilstvo/dn_kaltnekar_tadej.pdf, Repozitorij Univerze v Ljubljani – RUL. [COBISS.SI-ID 4663928]
2018
4.
KALTNEKAR, Tadej, ŠKRLEP, Martin, BATOREK LUKAČ, Nina, TOMAŽIN, Urška, PREVOLNIK POVŠE,
Maja, LABUSSIÈRE, Etienne, DEMŠAR, Lea, ČANDEK-POTOKAR, Marjeta. Quality of dry-cured hams from entire males in relation to boar taint level : [lecture
at the] COST action IPEMA annual meeting, 8th-9th February 2018, Oeiras, Portugal. http://www.ca-ipema.eu/oeiras-presentations. [COBISS.SI-ID 5486440]
5.
KALTNEKAR, Tadej, ŠKRLEP, Martin, BATOREK LUKAČ, Nina, TOMAŽIN, Urška, PREVOLNIK POVŠE,
Maja, LABUSSIÈRE, Etienne, DEMŠAR, Lea, ČANDEK-POTOKAR, Marjeta. Quality of dry-cured
hams from entire males in relation to boar taint level. V: WEILER, Ulrike (ur.). Proceedings of meetings held by the Cost action CA15215 IPEMA Innovative Approaches
for Pork Production with Entire Males and Immunocastrates. Cambridge: University press cAnimal Consortium, 2018. Str. 44. Advances in animal
biosciences, vol. 9 (Nov. 2018)Spec. iss. 1. ISSN 2040-4700. https://www.cambridge.org/core/services/aop-cambridge-core/content/view/B194A5A68F79EA13C6163B423D2DB978/S2040470018000183a.pdf/summaries.pdf. [COBISS.SI-ID 5698664]
2024
6.
LUŠNIC POLAK, Mateja, POLAK, Tomaž, KUHAR, Mojca, ZAHIJA JAZBEC, Iva, KALTNEKAR, Tadej,
DEMŠAR, Lea. Classification of Slovenian dry-cured ham – Kraški pršut – according
to texture profile. Polish Journal of Food and Nutrition Sciences. 2024, vol. 74, no. 2, str. 111-119. ISSN 1230-0322. DOI: 10.31883/pjfns/186589. [COBISS.SI-ID 193115139]