DRY HAM (“KRAŠKI PRŠUT”) PROCESSING LOSSES AS AFFECTED BY RAW MATERIAL PROPERTIES AND MANUFACTURING PRACTICE-Reference-Cited by-同舟云学术

DRY HAM (“KRAŠKI PRŠUT”) PROCESSING LOSSES AS AFFECTED BY RAW MATERIAL PROPERTIES AND MANUFACTURING PRACTICE

Published:2011-01-26 Issue:1 Volume:35 Page:96-111
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

ČANDEK-POTOKAR M.,ŠKRLEP M.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2009.00462.x/fullpdf

Reference28 articles.

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3. Stagionatura dei prosciutti in funzione dell'epoca di inizio, del peso e dell'adiposita (Ripening of raw hams in relation to season, weight and fattening);BERGONZINI;Ann. Ist. Sper. Zootech.,1985

4. The production of the heavy pig for high quality processed products;BOSSI;Ital. J. Anim. Sci.,2004

5. Déterminisme des qualités sensorielles du jambon sec. Chapitre 1: Evolution de la composition et des qualités sensorielles du jambon au cours de la fabrication;BUSCAILHON;Viandes Prod. Carnés,1994

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