Evaluation of dried salted pork ham and neck quality

Article English OPEN
Simona Kunová; Juraj Čuboň; Ondřej Bučko; Miroslava Kačániová; Jana Tkáčová; Lukáš Hleba; Peter Haščík; Ľubomír Lopašovský;
  • Publisher: HACCP Consulting
  • Journal: Potravinarstvo (issn: 1337-0960)
  • Publisher copyright policies & self-archiving
  • Identifiers: doi: 10.5219/530
  • Subject: Nutrition. Foods and food supply | TX341-641 | color | dried meat | cholesterol content | water activity | chemical and physical parameters
    mesheuropmc: food and beverages | parasitic diseases | technology, industry, and agriculture | hormones, hormone substitutes, and hormone antagonists

<table style="height: 536px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td height="536" align="left" valign="top"><p>The aim of the present study was analysed chemical and physical parameters of dried salted pork ham and neck. D... View more
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