Invited lecture at conference Erjavčevi-Zadravčevi dnevi
COBISS.SI-ID: 3832456
conference lecture - presenting results from experiment made in this project
COBISS.SI-ID: 5138024
Sensory evaluationof dry-cured hams was determined in relation to excessive proteolysis (also related to the length of salting) and the level of substances responsible for boar taint and found that sensory defects were more noticeable due excessive proteolysis than boar taint.
COBISS.SI-ID: 5096808