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Chemical characteristics of desalted and non-desalted Istrian dry-cured hams (CROSBI ID 522592)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Krvavica, Marina ; Vidaček, Sanja ; Medić, Helga ; Botka-Petrak, Karmen ; Petrak, Tomislav Chemical characteristics of desalted and non-desalted Istrian dry-cured hams // 52nd International Congress of Meat science and Technology Harnessing and exploiting global opportunities / Troy, Declan ; Pearce, Rachel ; Byrne, Briege et al. (ur.). Wageningen: Academic Publishers, 2006. str. 469-470-x

Podaci o odgovornosti

Krvavica, Marina ; Vidaček, Sanja ; Medić, Helga ; Botka-Petrak, Karmen ; Petrak, Tomislav

engleski

Chemical characteristics of desalted and non-desalted Istrian dry-cured hams

With the objective of studying the effects of desalting on the chemical characteristics of muscle tissue of Istrian dry-cured ham, following the technological salting process, the legs were subjected to desalting (soaking legs in water over 24 hours), which therefore reduced the salt concentrations in the samples. It was concluded that the desalting process and the concentration of salt in the dry-cured ham affects chemical changes in the dry-cured ham tissue during processing.

dry cured Istrian ham; desalting; ham quality

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Podaci o prilogu

469-470-x.

2006.

objavljeno

Podaci o matičnoj publikaciji

52nd International Congress of Meat science and Technology Harnessing and exploiting global opportunities

Troy, Declan ; Pearce, Rachel ; Byrne, Briege ; Kerry, Joseph

Wageningen: Academic Publishers

Podaci o skupu

52nd International Congress of Meat science and Technology

poster

13.08.2006-18.08.2006

Dublin, Irska

Povezanost rada

Prehrambena tehnologija