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6. Mortality after surgery in Europe: a 7 day cohort study

8. Negative CEA values in metastatic colorectal carcinoma and the likelihood of complete chemotherapy response

9. Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages

10. Safety and quality of traditional Croatian product 'Meat from tiblica'

11. Dijete s transplantiranom jetrom u jedinici intenzivnog liječenja djece

12. Quality of Trappist cheese from Croatian dairy plant

13. Mathematical models for determination of the values of external dynamic inertia moments of driver s hand while operating a vehicle

16. Welfare requirements and meat quality.

17. Zahtjevi dobrobiti i kakvoća mesa.

18. Microbial characterization of horse meat dry sausage.

19. Mikrobiološka karakterizacija trajnih kobasica od konjskog mesa.

20. The quality of fermented sausages of horse meat during the three production seasons.

21. Kakvoća fermentiranih kobasica od konjskog mesa tijekom tri proizvodne sezone.

22. Ustroj i program veterinarsko-sanitarnog nadzora mesa peradi i jaja u oružanim snagama Republike Hrvatske.

24. Integrirani sustav upravljanja.

25. Analiza opasnosti i određivanje kritičnih kontrolnih točaka u procesu proizvodnje "mesa z tiblice.".

26. Contribution to the definition of the torsional stiffness of the crankshaft of a diesel engine used in heavy-duty vehicles.

27. HAZARD ANALYSIS AND CCP DETERMINATION IN THE SMOKED CHICKEN LEG PRODUCTION PROCESS.

28. ANTIMIKROBNA REZISTENCIJA BAKTERIJA MLIJEČNE KISELINE IZ HRANE.

29. KVALITETA MESA LUBINA TIJEKOM POHRANE NA LEDU.

30. KAKVOĆA I ZDRAVSTVENA ISPRAVNOST MESNIH KONZERVI.

31. QUALITY OF SEA BASS MEAT DURING STORAGE ON ICE.

32. QUALITY AND HEALTH SAFETY OF MEAT CANS.

33. LACTOBACILLI IN FOOD HYGIENE.

34. SUSTAVI UPRAVLJANJA KVALITETOM U PREHRAMBENOJ INDUSTRIJI.

35. QUALITY OF DRY AND GARLIC SAUSAGES FROM INDIVIDUAL HOUSEHOLDS.

36. SIGNIFICANCE OF HISTAMINE CONTENT IN FISH FROM THE ASPECT OF HYGIENIC QUALITY.

37. BACTERIOCINOGENIC STARTER CULTURES VS. LISTERIA MONOCYTOGENES.

38. KAKVOĆA TRAJNIH KOBASICA I ČEŠNJOVKI IZ INDIVIDUALNIH DOMAĆINSTAVA.

39. HIGIJENSKO ZNAČENJE HISTAMINA U RIBI.

40. BAKTERIOCINOGENE STARTER KULTURE VS. LISTERIA MONOCYTOGENES.

41. LAKTOBACILI U HIGIJENI HRANE.

42. QUALITY MANAGEMENT SYSTEMS IN THE FOOD INDUSTRY.

43. Microbial flora of the Croatian traditionally fermented sausage

44. Inhibition of Listeria monocytogenes growth in dry fermented sausages

46. Antimicrobial susceptibility of lactic acid bacteria isolated from fermented sausages and raw cheese

48. Identification of lactobacillus spp. from fermented sausages by PCR method

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