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The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut
Pugliese, Carolina, Sirtori, Francesco, Škrlep, Martin, Piasentier, Edi, Calamai, Luca, Franci, Oreste, Čandek-Potokar, MarjetaVolume:
100
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.09.012
Date:
February, 2015
File:
PDF, 318 KB
english, 2015