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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书目信息
出版者
Kmetijsko gozdarska zbornica Slovenije, Murska Sobota (Slovenia);Kmetijsko gozdarski zavod, Murska Sobota (Slovenia)
页码
non-paginated separate PDFs
其它主题
Propiedades organolepticas; Perdidas por procesamiento; Salazon; Viande salee; Controle de qualite; Propriete organoleptique; Qualite; Quality controls; Viande sechee; Preservacion
语言
斯洛文尼亚语
ISBN
978-961-93586-3-4
类型
Conference; Non-Conventional
粮农组织大会
23rd International Scientific Symposium on Nutrition of Farm Animals 'Zadravec-Erjavec Days', , Radenci, 13-14 Nov 2014
2016-04-15
AGRIS AP