Zmanjsanje soli v kraskem prsutu – predstavitev rezultatov projekta agrotur | Reducing salt convent in Kraski prsut dry ham – results from Agrotur project
2014
Skrlep, M., Agricultural Institute of Slovenia, Ljubljana (Slovenia). | Candek-Potokar, M. | Potocnik, B. | Prevolnik-Povse, M. | Batorek-Lukac, N. | Zemva, M. | Lisjak, K.
Two experiments (with two different producers) were carried out to study the effect of salt reduction on the quality dry-cured ham. Salt reduction was achieved by shortening the salting phase; in experiment 1, a standard 14-days long salting was reduced to 8 or 11 days, in experiment 2, a standard 18-days long salting time was reduced to 6 days. Salting duration was adapted to weight of green hams
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Эту запись предоставил University of Ljubljana