20.500.12556/DiRROS-24554 Hardness of dry-cured ham as a factor of consumer choice and its relationship to sensory acceptability meat meat products consumer dry- cured ham hardenss texture consumer preference overall liking true false true Angleški jezik Ni določen Neznano 2025-12-05 10:50:55 2025-12-05 10:50:55 2025-12-06 03:47:55 0000-00-00 00:00:00 2025 0 0 Nasl. z nasl. zaslona; Opis vira z dne 5. 12. 2025; Str. 357-361 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 637 2560-4295 260154371 260151043 RAZ_Savic_Bojana_2025.pdf RAZ_Savic_Bojana_2025.pdf 1 105FC7DA48EACC1701718CDBB403D59D 813f7f244510f770953b3a2967b02eaf47f6821e158b2d4fceeb062cc854381d 0079cc31-d1c0-11f0-94a7-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=36624 Kmetijski inštitut Slovenije 0 0 0