Title: | The effect of salting time and sex on chemical and textural properties of dry cured ham |
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Authors: | ID Tomažin, Urška (Author) ID Škrlep, Martin (Author) ID Prevolnik, Maja (Author) ID Batorek Lukač, Nina (Author) ID Karolyi, Danijel (Author) ID Červek, Matjaž (Author) ID Čandek-Potokar, Marjeta (Author) |
Files: | PDF - Presentation file, download (1,31 MB) MD5: D236C65D74E375B4AA3DB4F8A38CB29F
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Language: | English |
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Typology: | 1.01 - Original Scientific Article |
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Organization: | KIS - Agricultural Institute of Slovenia
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Keywords: | Dry-cured ham, Reduced salt, Sex, Proteolysis, Texture |
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Publication status: | Published |
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Publication version: | Author Accepted Manuscript |
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Year of publishing: | 2020 |
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Number of pages: | str. 1-6 |
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Numbering: | Vol. 161 |
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PID: | 20.500.12556/DiRROS-11623 ![Link is opened in a new window New window](teme/dirros/img/NovoOkno.png) |
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UDC: | 664.92:636.4 |
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ISSN on article: | 0309-1740 |
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DOI: | 10.1016/j.meatsci.2019.107990 ![Link is opened in a new window New window](teme/dirros/img/NovoOkno.png) |
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COBISS.SI-ID: | 5903464 ![Link is opened in a new window New window](teme/dirros/img/NovoOkno.png) |
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Note: | Soavtorji: Martin Škrlep, Maja Prevolnik Povše, Nina Batorek Lukač, Danijel Karolyi, Matjaž Červek, Marjeta Čandek Potokar;
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Publication date in DiRROS: | 24.04.2020 |
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Views: | 2213 |
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Downloads: | 906 |
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Metadata: | ![Export as DC-RDF DC-RDF](teme/dirros/img/icon_dc_rdf.gif) |
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