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The effect of salting time and sex on chemical and textural..:
Tomažin, Urška
;
Škrlep, Martin
;
Prevolnik Povše, Maja
...
Meat Science. 161 (2020) - p. 107990 , 2020
Link:
https://doi.org/10.1016/j.meatsci.2019.107990
RT Journal T1
The effect of salting time and sex on chemical and textural properties of dry cured ham
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2019.107990&Exemplar=1&LAN=DE A1 Tomažin, Urška A1 Škrlep, Martin A1 Prevolnik Povše, Maja A1 Batorek Lukač, Nina A1 Karolyi, Danijel A1 Červek, Matjaž A1 Čandek-Potokar, Marjeta PB Elsevier BV YR 2020 SN 0309-1740 JF Meat Science VO 161 SP 107990 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2019.107990 DO https://doi.org/10.1016/j.meatsci.2019.107990 SF ELIB - SuUB Bremen
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