id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-48	KALEVSKA, Tatjana; KOCOSKI, Ljupce; JOSHEVSKA, Elena; STAMATOVSKA, Viktorija; SAVEVSKI, Aleksandar	SENSORY EVALUATION OF LAMB’S MEAT ACCORDING TO CONVENTIONAL AND ORGANIC BREEDING SYSTEMS	2016	7	.pdf	application/pdf	3689	141	52	The shrinkage from the meat thawing is determined on the basis of difference between meat weight before freezing and Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 3 – 2015 Tatijana KALEVSKA, Ljupce KOCOSKI, Elena JOSHEVSKA, Viktorija STAMATOVSKA, Aleksandar SAVEVSKI, Sensory evaluation of lambs meat according to conventional and organic breeding systems, Food and Environment Safety, Volume XIV, Issue 3 – 2015, pag. 293 – 299 296 after thawing. Abstract: The purpose of this paper is to determine the sensory properties of lamb meat according to conventional and organic breeding systems.	cache/fens-48.pdf	txt/fens-48.txt