The effect of salting time and sex on chemical and textural properties of dry cured ham.
Autor: | Tomažin, Urška1 (AUTHOR), Škrlep, Martin1 (AUTHOR), Prevolnik Povše, Maja1,2 (AUTHOR), Batorek Lukač, Nina1 (AUTHOR), Karolyi, Danijel3 (AUTHOR), Červek, Matjaž4 (AUTHOR), Čandek-Potokar, Marjeta1,2 (AUTHOR) meta.candek-potokar@kis.si |
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Zdroj: | Meat Science. Mar2020, Vol. 161, pN.PAG-N.PAG. 1p. |
Databáze: | Academic Search Ultimate |
Externí odkaz: |
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