URN:NBN:SI:DOC-90A5ZB9C2016Batorek Lukač, NinaČandek-Potokar, MarjetaDemšar, LeaKaltnekar, TadejLabussiere, EtiennePrevolnik Povše, MajaŠkrlep, MartinTomažin, Urškadocuments/doc/9/URN_NBN_SI_doc-90A5ZB9C_001.pdfdocuments/doc/9/URN_NBN_SI_doc-90A5ZB9C_001.txtarticlestr. 132-137suppl. 51854-48005096808URN:NBN:SI:doc-90A5ZB9CengBiotechnical FacultyActa agriculturae slovenica. SuplementInCboar taintdry-cured ham qualitydry-cured meatentire male pigshamkakovost pršutakraški pršutmeatmesni izdelkipigssalting regimesenzorične lastnostiskrajšano soljenjevonj po merjascuEffects of salting duration and boar taint level on quality of dry-cured hams