Classification of slovenian dry-cured ham – Kraški pršut – according to texture profile

• Autorzy: Polak M.L. , Polak T. , Kuhar M. , Jazbec I.Z. , Kaltnekar T. , Demsar L.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2024
• Tom: 74
• Numer: 2
• Opis fizyczny: p.111-119,fig.,ref.

Twórcy

autor

Polak M.L.

• Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia

autor

Polak T.

• Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia

autor

Kuhar M.

• Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia

autor

Jazbec I.Z.

• Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia

autor

Kaltnekar T.

• KRAS d. o. o., Šepulje 31, 6210 Sežana, Slovenia

autor

Demsar L.

• Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia

Identyfikatory

DOI

10.31883/pjfns/186589