The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut-Reference-Cited by-同舟云学术

The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut

Published:2015-02 Issue: Volume:100 Page:58-68
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Pugliese Carolina,Sirtori Francesco,Škrlep Martin,Piasentier Edi,Calamai Luca,Franci Oreste,Čandek-Potokar Marjeta

Funder

Slovenian Agency of Research

Slovene Human Resources and Scholarship Fund

Publisher

Elsevier BV

Subject

Food Science

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4. Flavor compounds of dry-cured ham;Barbieri;Journal of Agricultural and Food Chemistry,1992

5. Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content;Benedini;Meat Science,2012

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