20.500.12556/DiRROS-20855 Dry-cured ham, ‘Kraški pršut’, from heavy pig production a pilot study focusing on the effect of ham weight and salting ham weight reduced salt dry-cured ham quality sensory analysis check all that apply CATA true false true Angleški jezik Ni določen Neznano 2024-11-20 13:01:09 2024-11-20 13:01:09 2024-11-21 03:36:19 0000-00-00 00:00:00 2024 0 0 Nasl. z nasl. zaslona; Opis vira z dne 20. 11. 2024; str. 1-11 iss. 22, [article no.] 3620 Vol. 13 2024 0000-00-00 NiDoloceno Objavljeno NiDoloceno 0000-00-00 0000-00-00 2024-11-13 637 2304-8158 10.3390/foods13223620 215759875 https://www.mdpi.com/2304-8158/13/22/3620 0 21ed2a07-a737-11ef-ba3f-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=29459 RAZ_Savic_Bojana_2024.pdf RAZ_Savic_Bojana_2024.pdf 1 5D74B7BC61343519C2C35EE5F4BE92BF b274afc4a6292d38542e12c62792dbd167bf25f54fd2d6d6e91e43393830b982 adbd1b8d-a737-11ef-ba3f-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=29460 Kmetijski inštitut Slovenije 0 0 0