The effect of salting time and sex on chemical and textural properties of dry cured hamTomažin, Urška (Avtor) Škrlep, Martin (Avtor) Prevolnik, Maja (Avtor) Batorek Lukač, Nina (Avtor) Karolyi, Danijel (Avtor) Červek, Matjaž (Avtor) Čandek-Potokar, Marjeta (Avtor) Dry-cured hamReduced saltSexProteolysisTexture20202020-04-24 10:08:49Neznano11623UDK: 664.92:636.4ISSN pri članku: 0309-1740DOI: 10.1016/j.meatsci.2019.107990COBISS_ID: 5903464OceCobissID: 5276935sl