Texture and Quality Parameters of Slovenian Dry-Cured Ham Kraški pršut According to Mass and Salt Levels
The aim of the present study is to investigate the effects of fresh ham mass and the amount of salt added during processing on the technological, sensorial and physicochemical qualities of Slovenian dry-cured ham (Kraški pršut) produced under Protected Geographical Indication. A total of 84 fresh ha...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2013-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/146885 |