Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile
The effects of the supplier and the mass of pork thighs together with some production parameters including mass loss during ham production, mass of the final products and relative content of non-protein nitrogen (NPN) on the texture profile of Slovenian dry-cured ham – Kraški pršut were investigated...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-04-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/Classification-of-Slovenian-Dry-Cured-Ham-Kraski-prsut-According-to-Texture-Profile,186589,0,2.html |
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