URN:NBN:SI:DOC-Q3DFCRI82013Pinna, AnnaSchivazappa, ChristinaVirgili, Robertadocuments/doc/Q/URN_NBN_SI_doc-Q3DFCRI8_001.pdfdocuments/doc/Q/URN_NBN_SI_doc-Q3DFCRI8_001.txtarticlestr. 189-192suppl. 41854-4800271198976URN:NBN:SI:doc-Q3DFCRI8engBiotehniška fakultetaActa agriculturae slovenica. SuplementInCmesni izdelkisoljenjesuhomesnati izdelkiEffect of salt reduction on the length of the resting stage of Italian typical dry-cured ham