The effect of salting time and sex on chemical and textural...

Meat Science 2020 / 03 Vol. 161

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

Tomažin, Urška, Škrlep, Martin, Prevolnik Povše, Maja, Batorek Lukač, Nina, Karolyi, Danijel, Červek, Matjaž, Čandek-Potokar, Marjeta

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Volume:

161

Language:

english

Journal:

Meat Science

DOI:

10.1016/j.meatsci.2019.107990

Date:

March, 2020

File:

PDF, 1.86 MB

english, 2020

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