A study of chemical profiles and appearance of white crystals in Istrian dry-cured ham: Effect of desalting

Italian Journal of Animal Science

Volumn 7, Issue 3, 2008, Pages 373-382

  Krvavica, Marina ^a,g   Vidaček, Sanja ^b   Konjačić, Miljenko ^c   Botka Petrak, Karmen ^d   Petrak, Tomislav ^b   Dugum, Jelena ^e   Kolarić, Sanja ^f   Medić, Helga ^b  

^a Veleu ili te Marko Maruli iz Knina   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c UNIVERSITY OF ZAGREB   (Croatia)

^d University of Zagreb Faculty of Veterinary Medicine   (Croatia)

^e Ministarstvo Poljoprivrede   (Croatia)

^f Dr avni Inspektorat   (Croatia)

^g Odjel Poljoprivrede Kr a   (Croatia)

Author keywords

Chemical properties; Desalting; Istrian dry cured ham; White spots

Indexed keywords

SUIDAE;

EID: 55849140502     PISSN: 15944077     EISSN: None     Source Type: Journal    
DOI: 10.4081/ijas.2008.373     Document Type: Article

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