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Article . 2018 . Peer-reviewed
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HRANIDBA SVINJA U PRODUŽENOM TOVU ZA PROIZVODNJU TRADICIONALNIH TRAJNIH MESNIH PROIZVODA

PIG NUTRITION IN PROLONGED FATTENING FOR THE PRODUCTION OF TRADITIONAL CURED MEAT PRODUCTS
Authors: Senčić, Đuro; Samac, Danijela;

HRANIDBA SVINJA U PRODUŽENOM TOVU ZA PROIZVODNJU TRADICIONALNIH TRAJNIH MESNIH PROIZVODA

Abstract

Uz genotip svinja, hranidba je drugi važan čimbenik uspješnoga tova svinja do većih tjelesnih masa, za proizvodnju tradicionalnih trajnih mesnih proizvoda (šunke, pršuti, kobasice, kuleni i dr.). Način hranidbe svinja ovisan je o genotipu (masni, polumasni ili mesni) i sustavu držanja (otvoreni, poluotvoreni, zatvoreni). U interakciji genotipa svinja i načina hranidbe postiže se specifična kvaliteta tovnih svinja i posljedično, odgovarajuća kvaliteta tradicionalnih trajnih mesnih proizvoda.

Country
Croatia
Keywords

tovne svinje, tovne svinje ; hranidba ; tradicionalni trajni mesni proizvodi, tradicionalni trajni mesni proizvodi, hranidba, pig fattening, feeding, traditional cured meat products

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
gold