Urška Tomažin (Author), Martin Škrlep (Author), Maja Prevolnik (Author), Nina Batorek (Author), Danijel Karolyi (Author), Matjaž Červek (Author), Marjeta Čandek-Potokar (Author)

Abstract

The effect of salting time and sex on chemical and textural properties of dry cured ham

Keywords

prašiči;meso prašičev;soljenje mesa;sušen pršut;zmanjašanje soljenja;tekstura mesa;Dry-cured ham;Reduced salt;Sex;Proteolysis;Texture;

Data

Language: English
Year of publishing:
Typology: 1.01 - Original Scientific Article
Organization: KIS - Agricultural Institute of Slovenia
UDC: 664.92:636.4
COBISS: 5903464 Link will open in a new window
ISSN: 0309-1740
Views: 1432
Downloads: 468
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary keywords: prašiči;meso prašičev;soljenje mesa;sušen pršut;zmanjašanje soljenja;tekstura mesa;
Embargo end date (OpenAIRE): 2020-11-01
Source comment: Soavtorji: Martin Škrlep, Maja Prevolnik Povše, Nina Batorek Lukač, Danijel Karolyi, Matjaž Červek, Marjeta Čandek Potokar;
Pages: str. 1-6
Volume: ǂVol. ǂ161
Issue: ǂart. no. ǂ107990
Chronology: Mar. 2020
DOI: 10.1016/j.meatsci.2019.107990
ID: 11578903
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