Determination of free amino acid content in the Slovenian drycured ham »Kraški pršut« and product characterization

The aim of this study was to characterize the chemical profile of dry-cured ham selected and processed in accordance with the Slovenian consortium rules for »Kraški pršut« and to investigate the differences between the Biceps femoris (BF) and the Semimembranosus (SM) muscle. The free amino acid cont...

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מידע ביבליוגרפי

Principais autores:	Lucija JANEŠ, Špela VELIKONJA BOLTA, Martin ŠKRLEP, Marjeta ČANDEK-POTOKAR, Maja PREVOLNIK
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	University of Ljubljana Press (Založba Univerze v Ljubljani) 2012-07-01
סדרה:	Acta Agriculturae Slovenica
נושאים:	meat products dry-cured ham kraški pršut chemical composition free amino acids methods post-column derivatization muscles biceps femoris semimembranosus
גישה מקוונת:	https://journals.uni-lj.si/aas/article/view/14418
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!