Effect of salting duration on salt content and proteolysis in Kraški pršut dry hams after the resting phase

URN:NBN:SI:DOC-AGKYYI1L2013Batorek, NinaČandek-Potokar, MarjetaLisjak, KlemenPrevolnik, MajaŠkrlep, MartinVelikonja Bolta, Špeladocuments/doc/A/URN_NBN_SI_doc-AGKYYI1L_001.htmdocuments/doc/A/URN_NBN_SI_doc-AGKYYI1L_001.pdfdocuments/doc/A/URN_NBN_SI_doc-AGKYYI1L_001.txtarticlestr. 193-196suppl. 41581-91751854-19414310120URN:NBN:SI:doc-AGKYYI1LengBiotehniška fakultetaActa agriculturae slovenica. SuplementInCkakovost mesaKraški pršutProsciuttoproteolizapršutsuhomesnati izdelkivsebnost solizmanjšanje uporabe soliEffect of salting duration on salt content and proteolysis in Kraški pršut dry hams after the resting phase