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Effects of salting duration and boar taint level on quality of dry-cured hamsKaltnekar, Tadej ...Source: Technology driven animal production (Suppl. 5, 2016, str. 132-137)Type of material - conference contributionPublish date - 2016Language - englishCOBISS.SI-ID - 5096808
Author
Kaltnekar, Tadej |
Škrlep, Martin |
Batorek Lukač, Nina |
Tomažin, Urška |
Prevolnik Povše, Maja, 1981- |
Labussière, Etienne |
Demšar, Lea, 1963- |
Čandek-Potokar, Marjeta
Topics
mesni izdelki |
kraški pršut |
kakovost pršuta |
vonj po merjascu |
skrajšano soljenje |
senzorične lastnosti |
pigs |
dry-cured meat |
ham |
dry-cured ham quality |
boar taint |
salting regime |
entire male pigs |
meat
Shelf entry
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Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Kaltnekar, Tadej | |
Škrlep, Martin | 27589 |
Batorek Lukač, Nina | 33232 |
Tomažin, Urška | 31919 |
Prevolnik Povše, Maja, 1981- | 27890 |
Labussière, Etienne | |
Demšar, Lea, 1963- | 07783 |
Čandek-Potokar, Marjeta | 11233 |
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