Dry-cured ham, ‘Kraški pršut’, from heavy pig production
a pilot study focusing on the effect of ham weight and salting
Abstract
No abstract data available
Keywords
ham weight;reduced salt;dry-cured ham quality;sensory analysis;check all that apply;CATA;
Data
| Language: | English |
|---|---|
| Year of publishing: | 2024 |
| Typology: | 1.01 - Original Scientific Article |
| Organization: | KIS - Agricultural Institute of Slovenia |
| UDC: | 637 |
| COBISS: |
215759875
|
| ISSN: | 2304-8158 |
| Views: | 34 |
| Downloads: | 14 |
| Average score: | 0 (0 votes) |
| Metadata: |
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Other data
| Source comment: | Nasl. z nasl. zaslona; Opis vira z dne 20. 11. 2024; |
|---|---|
| Pages: | str. 1-11 |
| Volume: | ǂVol. ǂ13 |
| Issue: | ǂiss. ǂ22, [article no.] 3620 |
| Chronology: | 2024 |
| DOI: | 10.3390/foods13223620 |
| ID: | 25403660 |
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