Texture and quality parameters of slovenian dry-cured ham kraški pršut according to mass and salt levels

Food Technology and Biotechnology

Volumn 51, Issue 1, 2013, Pages 112-122

  Andronikov, Darko ^a   Gašperlin, Lea ^a   Polak, Tomaž ^a   Žlender, Božidar ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Chemical parameters; Dry cured ham; Fresh ham; Kra ki pr ut; Salt; Sensory quality parameters; Texture parameters

Indexed keywords

CHEMICAL PARAMETERS; DRY-CURED HAM; FRESH HAM; SENSORY QUALITIES; TEXTURE PARAMETERS;

CHEMICAL ANALYSIS; CURING; DRYING; MUSCLE; PH; PROTEOLYSIS; SALTS; TEXTURES;

MEATS;

EID: 84877821858     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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