| 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) |
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| 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  |
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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 |
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| COBISS.SI-ID: | 5903464 |
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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: | 2500 |
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| Downloads: | 994 |
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| Metadata: |    |
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