URN:NBN:SI:DOC-WOXNBZK22012Čandek-Potokar, MarjetaPugliese, CarolinaŠkrlep, Martindocuments/doc/W/URN_NBN_SI_doc-WOXNBZK2_001.htmdocuments/doc/W/URN_NBN_SI_doc-WOXNBZK2_001.pdfdocuments/doc/W/URN_NBN_SI_doc-WOXNBZK2_001.txtarticlestr. 215-219suppl. 31581-91751854-19411854-48003923304URN:NBN:SI:doc-WOXNBZK2engBiotehniška fakultetaActa agriculturae slovenica. SuplementInCcarcass qualitychemical compositiondry-cured hamgreen ham traitshamkakovost mesakemična sestavaKraški pršutprašičiProsciuttopršutsensory traitsšunkatechnological qualitytehnološka kakovostThe effect of green ham quality on the technological, chemical and sensorial traits of dry-cured ham Kraški pršut