oktober 2010,

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1 1. mednarodna strokovna konferenca / 1. International Conference»TRENDI IN IZZIVI V ŽIVILSTVU, PREHRANI, GOSTINSTVU IN TURIZMU«/»TRENDS AND CHALLENGES IN FOOD TECHNOLOGY, NUTRITION, HOSPITALITY AND « oktober 2010, v prostorih Biotehniškega izobraževalnega centra Ljubljana Ižanska cesta 10, Ljubljana Slovenija / in the Educational Centre of Biotehnology Ljubljana Ižanska cesta 10, 1000 Ljubljana Slovenia

2 PROGRAM KONFERENCE CONFERENCE PROGRAMME Torek, / Tuesday, :30 9:00 Sprejem udeležencev in registracija Registration 9:00 9:30 Svečana otvoritev konference Opening ceremony 9:30 12:30 Plenarna predavanja Plenary session doc. dr. Tadeja Jere Lazanski / Fakulteta za turistične študije Portorož - TURISTICA prof. dr. Janez Bogataj / Filozofska fakulteta v Ljubljani Jerneja Kamnikar / Vivo Catering d.o.o. mag. Christian Maurer / IMC Univerza za uporabne znanosti v Kremsu (Avstrija) Odmor za kavo Coffee break 11:00 11:15 11:15 12:30 Plenarna predavanja Plenary session mag. Nada Rotovnik Kozjek, dr. med. / Onkološki inštitut Ljubljana doc. dr. Boris Kovač / Mlinotest d.d. dr. Maria de Fatima Poças / Biotehniška fakulteta v Portu(Portugalska) Kosilo Lunch break 12:30 14:00 14:00 15:30 Sekcije Working sessions Gostinstvo Hospitality Turizem Tourism Živilstvo in prehrana Food technology and nutrition Martina ROBAČER, Polonca REPIČ, Franc BAVEC, Martina BAVEC: EKOLOŠKA ŽIVILA KOT TEMELJ EKOLOŠKEGA TURIZMA / ORGANIC FOOD AS A BASE FOR ECOLOGICAL Sibel GÜLER: THE USE OF FOOD SAFETY SISTEMS IN HOTEL KITCHENS FOR DEVELOPING COMPETITION ADVANTAGE Adrian MĂZAREL, Gabriela LENCO, Gabriela ROTARU: THE INFLUENCE OF MODERN PRODUCTION SYSTEMS "COOK- SERVE", "COOK CHILL," "COOK- FREEZE" UPON THE REAL RETENTION OF NUTRIENTS IN CATERING PRODUCTION Adrian MAZAREL, Gabriela ROTARU: RESEARCH ON MICROBIOLOGICAL QUALITY OF CATERING PRODUCTS Hilmi RAFET YÜNCÜ: FACTOR ANALYSIS OF CUSTOMER VALUE AT FAST CASUAL RESTAURANTS Saša ZUPAN:»ZELENI«PRISTOPI V SLOVENSKEM HOTELIRSTVU / GREEN APPROACH OF THE HOTEL INDUSTRY IN SLOVENIA Ivana POŠA: MAJHEN KOŠČEK ZEMLJE ZA VELIKE MOŽNOSTI RAZVOJA EKOLOŠKEGA KMETIJSTVA IN TURIZMA / A SMALL PIECE OF LAND WITH ENORMOUS SHANCES TO DEVELOP ORGANIC FARMING AND (P) Jacek BORZYSZKOWSKI, Miroslav MARCZAK: PERSPECTIVES OF THE DEVELOPMENT AND PROMOTION OF ECOLOGICAL FORMS OF IN POLAND WITH A PARTICULAR CONSIDERATION OF FARM ON THE EXAMPLE OF MIDDLE POMERANIA (P) Slavica ŠTERK: VLOGA IN POMEN TRAJNOSTNEGA TURIZMA V POSAVJU IN NA DOLENJSKEM / THE ROLE AND IMPORTANCE OF 2 Marjeta VREČEK: PREHRANA SKOZI ZGODOVINO V SLIKARSKIH DELIH / EATING HABITS TROUGHT HISTORY IN PAINTINGS Mojca KRANJC ZEVNIK: PREHRANA V ANTIKI / NUTRITION IN THE ANCIENT TIME (P) Marija LAVRIČ: PREHRANA MLADOSTNIKOV / THE DIET OF OUR YOUTH (P) Milena SUWA STANOJEVID: VSEBINE IN VKLJUČENOST ŠTUDENTOV V PREHRANSKO SVETOVANJE UČENCEM IN DIJAKOM / INCLUSION OF STUDENTS IN PROVIDING NUTRITION RECOMMENDATION TO PUPILS AND SECONDARY SCHOOL STUDENTS Katarina SMOLE: METODOLOGIJA VKLJUČEVANJA ŠTUDENTOV V PREHRANSKO SVETOVANJE UČENCEM IN DIJAKOM / INCLUSION OF STUDENTS IN PROVIDING

3 Mira KOS-SKUBIC, Lucijan CENČIČ, Vlasta GRAŠEK, Marija KLOPČIČ: POMEN SHEM KAKOVOSTI ZA PROIZVAJALCE IN POTROŠNIKE / IMPORTANCE OF QUALITY SCHEMES FOR PRODUCERS AND CONSUMERS Valentina ALEKSIČ: EKOLOŠKA ŽIVILA V GASTRONOMIJI / ORGANIC FOODS IN GASTRONOMY Tjaša VIDRIH: KULTURA UŽIVANJA ENERGIJSKIH PIJAČ MED SLOVENSKIMI SREDNJEŠOLCI / CULTURE OF ENERGY DRINKS CONSUMPTION AMONG SLOVENIAN SECONDARY SCHOOL STUDENTS Tamara POKLAR VATOVEC: PREHRANSKA POLITIKA V GOSTINSTVU IN TURIZMU / NUTRITION POLICY IN CATERING AND Tjaša VIDRIH: DEJAVNIKI, KI VPLIVAJO NA IZBOR TER NAKUP PIJAČ MED MLADOSTNIKI / FACTORS AFFECTING BEVERAGE SELECTION AND PURCHASE DECISION AMONG ADOLESCENTS Mojca POLAK: MODIFICIRANJE SLOVENSKE KULINARIKE ZA POTREBE VELNEŠKE DEJAVNOSTI / MODIFICATION OF SLOVENE CUISINE FOR THE WELLNESS OFFER REQUIREMENTS Sebastjan REPNIK: KAKO DVIGNITI UGLED GOSTINSTVA V SLOVENIJI? / HOW TO RAISE REPUTATION OF CATERING IN SLOVENIA? SUSTAINABILE IN THE POSAVJE AND DOLENJSKO REGIONS Tanja LEŠNIK ŠTUHEC: MENEDŽMENT (OBISKA) TEMATSKIH POTI V ZAVAROVANIH OBMOČJIH / THEMATIC PATHS (VISITOR) MANAGEMENT IN PROTECTED AREAS Jasna PARADIŽ, Tatjana ŠČEK PREBIL, Jasna KRŽIN STEPIŠNIK: NARAVNA DEDIŠČINA MOKRIŠČ IN RAZVOJ TURISTIČNE DEJAVNOSTI LJUBLJANSKEGA BARJA / NATURAL HERITAGE OF WETLANDS AND SUSTAINABLE TOURIST SERVICES OF LJUBLJANA MOOR Helena JURŠE ROGELJ: INOVATIVNI PRISTOPI RAZVOJA PODEŽELSKEGA TURIZMA NA PROJEKTNEM OBMOČJU JV SLOVENIJE IN KARLOVŠKE ŽUPANIJE / INNOVATIVE APPROACHES TO THE DEVELOPMENT OF RURAL IN THE PROJECT AREA SE OF SLOVENIA AND KARLOVAC COUNTY Maja SMOLE ĐORĐEVID: KULTURNA DEDIŠČINA IN PODEŽELSKI TURIZEM / HERITAGE AND REGIONAL (P) Milenko GAJID : GLASBA V TURIZMU / MUSIC IN Bea KRANJC POREDOŠ: TURIZEM - DEDIŠČINA IN TURIZEM GREMO V»PRUH«/ - HERITAGE AND LET US GO TO A STONE-PIT (P) Jacek BORZYZKOWSKI, Miroslav MARCZAK: SIGNIFICANCE OF THE UEFA EURO 2012 EUROPEAN FOOTBALL CUP FOR THE TOURIST MARKET IN POLAND (P) Jelena POČUČA: MANAGEMENT STO S POUDARKOM NA ZELENEM TURIZMU / STB MANAGEMENT WITH AN EMPHASIS ON GREEN Marjeta VREČEK: AVTOCESTNA POSTAJALIŠČA KOT PROSTOR TURISTIČNE PROMOCIJE / HIGHWAY STOPS AS A PLACE OF 3 NUTRITION RECOMMENDATION TO PUPILS AND SECONDARY SCHOOL STUDENTS: METHODOLOGY Marija KLOPČIČ: KAKO SLOVENSKI POTROŠNIKI SPREJEMAJO EKOLOŠKE, TRADICIONALNE TER DOMAČE SIRE IN KLOBASE / SLOVENE CONSUMERS BEHAVIOUR TOWARD ORGANIC, TRADITIONAL AND FARM-MADE CHEESES AND SAUSAGES Tamara PUŠ, Ksenija PODGRAJŠEK, Marjan SIMČIČ: ALI POVEČANO UŽIVANJE SADJA IZBOLJŠA PREHRANSKI STATUS? / DOES HIGHER FRUIT CONSUMPTION REFLECTS IN NUTRITIONAL STATUS? Stana KOVAČ HACE, Maruša KOLAR: ČLOVEK JE, DA ŽIVI, IN NE ŽIVI, DA JE / EAT TO LIVE AND NOT LIVE TO EAT Barbara KOROUŠID SELJAK, Peter KOROŠEC, Gregor PAPA, Jure ČELEŠNIK, Tomo GLAŽAR, Aleš LEKŠE, Katarina VALENTINČIČ, Jure VIŽINTIN: ODPRTA PLATFORMA ZA KLINIČNO PREHRANO / OPEN PLATFORM FOR CLINICAL NUTRITION Rožica Slavica FERJANČIČ: SESTAVINE MORSKE SOLI IN NJIHOV VPLIV NA ČLOVEŠKI ORGANIZEM / THE COMPOSITION OF SEA SALT AND ITS INFLUENCE ON HUMAN ORGANISM Marija DREŠČEK: SREDNJEŠOLSKA MALICA / SECONDARY SCHOOL MEAL Mojca SMERAJEC, Mišo KOLAR: IZDELAVA BELIH ŠTRUČK Z NARAVNIM KISLIM TESTOM BREZ DODANIH ADITIVOV / WHITE ROLLS WITH NATURAL SOURDOUGH WITHOUT ANY ADDITIVES Nada NIKOLID, Zoran TODOROVID, Ivana KARABEGOVID, Miodrag LAZID: LIPID PROFILE AND RHELOGY PROPERTIES OF WHEAT-SOYBEAN

4 TOURIST PROMOTION DOUGH (P) Odmor za kavo in predstavitev posterjev Coffee break and posters presentation 15:30 15:45 15:45 17:00 Sekcije Working sessions Živilstvo in prehrana Food Gostinstvo Hospitality Turizem Tourism technology and nutrition Marlena SKVARČA: GASTRONOMSKA SKLADNOST VINA IN SUHIH MESNIN NA KRASU / GASTRONOMIC HARMONY OF WINE AND DRIED MEAT PRODUCTS Jože ZALAR: JAGNJETINA, UČINKI ZORENJA MESA NA SENZORIČNO KAKOVOST TOPLOTNO OBDELANEGA MESA / LAMB, THE EFFECTS OF MEAT AGEING ON SENSORY QUALITY OF THERMALLY TREATED MEAT Darinka HÜLL: PREPOZNAVNOST IN ZAŠČITA PREKMURSKIH JEDI / VISIBILITY AND PROTECTION OF PREKMURIAN DISHES Andrej MOLK: UPORABA ČOKOLADE Z INULINOM V KULINARIKI / THE CULINARY USAGE OF INULIN CHOCOLATE Milena BIŠČAK: IZOBRAŽEVANJE IN ZAPOSLOVANJE V GOSTINSTVU / EDUCATION AND EMPLOYEMENT IN CATERING AND HOSPITALITY INDUSTRY Marina VODOPIVEC: MOČ BESEDNEGA IN NEBESEDNEGA KOMUNICIRANJA V GOSTINSKI DEJAVNOSTI / POWER OF VERBAL AND NON- VERBAL COMMUNICATION IN HOSPITALITY INDUSTRY Mojca POLAK, Tanja ANGLEITNER SAGADIN: POTREBE PO ELEKTRONSKIH GRADIVIH V GASTRONOMIJI / THE NEED FOR ELECTRONIC CONTENTS IN GASTRONOMY Gordana VULID: NUTRITION ACCORDING TO MONTIGNAC Liana CERAR: IZOBRAŽEVANJE IN ZAPOSLOVANJE V TURIZMU/ EDUCATION AND EMPLOYMENT IN Maja PETEK : TURISTIČNA TERMINOLOGIJA V UČBENIKIH TOUCHSTONE 8 IN 9 ZA OSNOVNO ŠOLO / TERMINOLOGY IN COURSEBOOKS TOUCHSTONE 8 AND 9 FOR PRIMARY SCHOOL Vojko KALUŽA: POMEN IZOBRAŽEVANJA ZA ZAPOSLENE V TURIZMU / IMPORTANCE OF EDUCATION OF WORKERS Jasna ŠČEK, Tatjana ŠČEK PREBIL: UPORABA IKT PRI POUČEVANJU IN VODENJU ŠOLE / THE USE IT TECHNOLOGY IN TEACHING AND SCHOOL MANAGAMENT Vojko KALUŽA: MOŽNOSTI RAZVOJA PODJETNIŠTVA V TURIZMU / POSSIBILITIES OF ENTREPRENEURSHIP DEVELOPMENT IN Jasna KRŽIN STEPIŠNIK, Tanja GREGOREC: Q-PLACEMENTS KAKOVOST USPOSABLJANJA ŠTUDENTOV V TUJINI / Q- PLACEMENTS QUALITY PLACEMENTS IN STUDENT MOBILITY Violeta TOŠID, Jelisaveta DELID, Jasmina LEKOVID: EMPLOYEES AS A DETERMINANT OF CONSUMER LIFETIME VALUE (CLV) IN HOTEL INDUSTRY Terezija HORVAT: RABA ANGLEŠKIH BESED V TURIZMU V NEMŠKO GOVOREČIH DRŽAVAH / THE USE OF ENGLISH IN IN GERMAN SPEAKING COUNTRIES 4 Elizabeta MIČOVID, Mario GORENJAK, Gorazd MEŠKO, Avrelija CENCIČ: IZPOSTAVLJENOST SLOVENSKIH PREDŠOLSKIH OTROK ADITIVOM V HRANI / EXPOSURE OF SLOVENIAN PRESCHOOL CHILDREN TO FOOD ADDITIVES Viviana GOLJA: MATERIALI V STIKU Z ŽIVILI / MATERIALS IN CONTACT WITH FOODSTUFFS Marija KOSTADINOV: UPORABA ADITIVOV V MESNO PREDELOVALNI INDUSTRIJI ZLO ALI NUJA SODOBNEGA ČASA / THE USE OF ADDITIVES IN THE MEAT PROCESSING INDUSTRY EVIL OR A MATTER OF NECESSITY IN MODERN TIMES Andrej KIRBIŠ: VPLIV POJAVA OSTANKOV ANTIBIOTIKOV V MLEKU NA ZDRAVJE LJUDI IN MLEKARSKO INDUSTRIJO / IMPACT OF ANTIBIOTIC RESIDUES IN MILK ON PUBLIC HEALTH AND DAIRY INDUSTRY Erika BEŠTER, Milena BUČAR MIKLAVČIČ, Bojan BUTINAR: PRIMERJAVA EKSTRA DEVIŠKEGA OLJČNEGA OLJA SLOVENSKE ISTRE IN SONČIČNEGA OLJA PRI SEGREVANJU / COMPARISON OF EXTRA VIRGIN OLIVE OIL FROM SLOVENIAN ISTRA AND SUNFLOWER OIL AT HEATING Tanja PAJK ŽONTAR, Marjana PETERMAN: POTROŠNIŠKO TESTIRANJE ŽIVIL / FOOD TESTING BY CONSUMERS ASSOCIATION Tanja PAJK ŽONTAR, Terezija GOLOB, Marlena SKVARČA,

5 UNDER A NUTRITIONAL MICROSCOPE / PREHRANA PO MONTIGNACU POD PREHRANSKIM DROBNOGLEDOM Marjeta CEVC: DOBREPOLJSKE KULINARIČNE POSEBNOSTI / DOBREPOLJE CULINARY SPECIALTIES Andrej MOLK: IDRIJSKE JEDI IN NJIHOVA PREPOZNAVNOST / IDRIJA DISHES AND THEIR OUTSTANDING POSITION AMONG SLOVENIAN DISHES Marjeta CEVC: TAJSKA KULINARIKA V LJUBLJANI / THAILAND CUISINE IN LJUBLJANA Milena BIŠČAK: IZOBRAŽEVANJE IN ZAPOSLOVANJE V TURIZMU / EDUCATION AND EMPLOYEMENT IN Stanislava KRAPEŽ: JEZIK IN GOVORICA HRANE / THE LANGUAGE OF FOOD Helena CVIKL, Nataša ARTIČ: KOMPETENCE ŠTUDENTOV NOVEGA VIŠJEŠOLSKEGA ŠTUDIJSKEGA PROGRAMA VELNES / COMPETENCIES OF STUDENTS OF NEW STUDY PROGRAMME WELLNESS IN HIGHER EDUCATION Nataša ARTIČ: RAZVOJ ETIKE V VELNEŠKI DEJAVNOSTI, NOV IZZIV ZA TURISTIČNE DELAVCE / DEVELOPMENT OF ETHICS IN WELLNESS, A NEW CHALLENGE FOR Mojca KOROŠEC: SVEŽOST KOKOŠJIH JAJC NA SLOVENSKEM TRŽIŠČU / FRESHNESS OF CHICKEN EGGS ON SLOVENIAN MARKET Tamara POKLAR VATOVEC: ZDRAVA PREHRANA IN POTROŠNIKI / HEALTHY NUTRITION AND CONSUMERS Z ladjico po Ljubljanici in ogled starega mestnega jedra A boat ride along the Ljubljanica River and a walking tour through the old town of Ljubljana 17:30 19:00 Sprejem udeležencev na ljubljanskem gradu Welcome reception at the Ljubljana Castle 19:00 19:30 Svečana večerja na ljubljanskem gradu (Stanovska dvorana) Gala dinner at the Ljubljana Castle (Stanovska dvorana Estates Castle) 19:30 23:00 Sreda, / Wednesday, :00 09:00 Sprejem udeležencev in registracija Registration 09:00 11:30 Sekcije Working sessions Gostinstvo Hospitality Turizem Tourism Živilstvo in prehrana Food technology and nutrition Janez Bratovž (J&B): Delavnica z demonstracijo/ Workshop with demonstration Rudi RUMBAK : TEŽAVE V PRILAGAJANJU GOSTINSKIH NASTANITVENIH OBRATOV ZAHTEVAM NOVEGA SISTEMA KATEGORIZACIJE / TROUBLES IN ALIGNMENT OF ACCOMMODATION FACILITIES TO DEMANDS OF NEW SYSTEM OF CATEGORISATION Lidija KODRIN, Petra HUMAR: PRIČAKOVANJA IN ZAZNAVE 5 Mikko SÄÄSKILAHTI: INNOVATIVE CONCEPT DEVELOPMENT IN THE FOOD INDUSTRY Mojmir WONDRA: NOVI TRENDI PRIDELAVE BELIH VIN / PRODUCTION OF WHITE WINES; NEW TRENDS Sebastjan FILIP, Emil ZLATID, Rajko VIDRIH: VPLIV NARAVNIH

6 GOSTOV O IGRALNIŠKIH STORITVAH V IGRALNICI AURORA / EXPECTATIONS AND PERCEPTIONS OF GUESTS OF GAMBLING SERVICES IN CASINO AURORA Janez CERAR: PRIDOBITEV ZNAKA ZA OKOLJE EU ZA TURISTIČNE NAMESTITVE / OBTAINING EU ECO- LABEL FOR TOURIST ACCOMMODATION Vesna LOBOREC: UPRAVLJANJE Z LJUDMI PRI DELU V TURIZMU / HUMAN RESOURCES MANAGEMENT IN THE HOSPITALITY INDUSTRY Polona FAJZMAN: UPORABA BLUEPRINT METODE ZA VREDNOTENJE TURISTIČNIH STORITEV / THE USE OF BLUEPRINT METHOD IN EVALUATION OF SERVICES Marija SRAKA-ŠADL: ZAGOTAVLJANJE VARNOSTI IN KAKOVOSTI V HOTELSKI KUHINJI / ENSURING SAFETY AND QUALITY IN THE HOTEL KITCHEN Dejan CVITKOVIČ: STATISTIČNI SPLET / STATISTICAL WEB Slavka GOJČIČ: EKOLOŠKA KOMPONENTA KOT SESTAVINA SLOVENSKE TURISTIČNE VELNEŠKE PONUDBE / ECOLOGICAL COMPONENT AS PART OF SLOVENE WELLNESS OFFER Tatjana GAJID-ARSENIJEVID: EFFECT OF EMPLOYEES ON GUEST EXPERIENCE IN HOTEL Dejan CVITKOVIČ: SVETOVNI SPLET - ORODJE ZA PRIPRAVO PAVŠALNEGA POTOVANJA IN MOTIVATOR ZA UČENCE / WORLD WIDE WEB - A TOOL FOR PREPARING A JOURNEY AND MOTIVATION FOR STUDENTS Lidija KODRIN: S PODROBNIM NAČRTOM STORITVENEGA PROCESA DO ZADOVOLJSTVA GOSTOV / BLUEPRINTING SERVICES TO CREATE CUSTUMER SATISFACTION Milenko GAJIČ, Barbara URH: 6 ANTIOKSIDANTOV NA VSEBNOST HLAPNIH KOMPONENT MED TOPLOTNO OBDELAVO SONČNIŢNEGA OLJA / ON THE STUDY OF NATURAL ANTIOXIDANTS ON THE FORMATION OF VOLATILE COMPOUNDS DURING THERMAL TREATMENT OF SUNFLOWER OIL Enrico NOVELLI, Stefania BALZAN, G. MARCHESINI, Sandro TENTI, C.TUTTA, E. TEALDO, S. SEGATO: EFFECT OF ALPINE GRAZING ON LIPID COMPOSITION OF ASIAGO D ALLEVO CHEESE Mojca KOROŠEC, Jasna BERTONCELJ, Terezija GOLOB: ČIPS RAZLIČNIH BLAGOVNIH ZNAMK: KATEREGA IMAJO MLADI POTROŠNIKI RAJE? / POTATO CHIPS OF DIFFERENT BRANDS: WHICH ONE IS MORE LIKED AMONG YOUNG CONSUMERS? Jasna BERTONCELJ, Mojca KOROŠEC, Urška KROPF, Terezija GOLOB: SPREJEMLJIVOST RAZLIČNIH VRST MEDU MED MLAJŠIMI POTROŠNIKI / ACCEPTABILITY OF DIFFERENT HONEY TYPES AMONG YOUNG CONSUMERS Stanislava KIRINČIČ, Barbara ŠKRJANC: KEMIJSKA VARNOST ŽIVIL V SLOVENIJI - ŽIVILA PRETEŽNO RASTLINSKEGA IZVORA / CHEMICAL FOOD SAFETY IN SLOVENIA - FOODS OF PLANT ORIGIN PREDOMINANTLY Karmen GODIČ TORKAR, Anamarija ZORE: UGOTAVLJANJE HIGIENSKEGA STANJA V PREHRANSKEM OBRATU S HITRIMI IN KLASIČNIMI MIKROBIOLOŠKIMI METODAMI / INVESTIGATION OF THE HYGENIC CONDITIONS IN PUBLIC FOOD PLANT USING FAST AND CLASSICAL MICROBIOLOGICAL METHODS Majda BIASIZZO, Stanka VADNJAL, Urška HENIGMAN: PRISOTNOST BAKTERIJE L. MONOCYTOGENES V MESNIH IN MLEČNIH IZDELKIH / PREVALENCE OF L.

7 PROJEKTNI MENEDŽMENT V TURIZMU / PROJECT MANAGEMENT IN Odmor za kavo Coffee break 11:30 12:00 12:00 14:00 Okrogla miza Round-table discussion»slovenska hrana v turistični ponudbi Slovenije«/»Slovenian cuisine in the tourist offer of Slovenia«Zaključek konference/end of conference 14:00 MONOCYTOGENES IN MEAT AND MILK PRODUCTS Stefania BALZAN,Francesca BUSIN, Ariadne GRANATA, Nicola PIRAS, Luciano MAGRO, Sandro TENTI Enrico NOVELLI: COMPOSITION AND RIPENING TRAITS OF SOPRÈSSA VICENTINA PDO (P) Sanja ORUČEVID, Sonja BIJELJAC, Almir TOROMAN: EFFECTS OF FLOUR QUALITY ON PHYSICAL AND SENSORY PROPERTIES OF CROISSANTS (P) Roberto RUBEM DA SILVA BRANDAO: STABILITY OF VITAMIN C IN ORANGE JUICE UNDER DIFFERENT TREATMENTS IN A SHORT PERIOD OF TIME 7