Influence of different pig genotype on aroma, colour and fatty acid composition of smoked dry-cured ham
The aim of this study was to determine the influence of different genotypes of pigs ((Landrace x large Yorkshire) x Duroc (LYD) and Black Slavonian (BS) pig) on the colour, fat content and fatty acid composition of smoked dry-cured ham and identify volatile aroma-active compounds. The fat content wa...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001061072/Similar |
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| Matična publikacija: |
Meso (Online) 21 (2019), 6 ; str. 548-561 |
| Glavni autori: | Marušić, Nives, inženjerka prehrambene tehnologije (Author), Poljanec, Ivna, Vidinski, Petra, Novina, Katarina, Medić, Helga |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31727/m.21.6.4 Hrčak |
APA stil citiranja
Marušić, N. (2019). Influence of different pig genotype on aroma, colour and fatty acid composition of smoked dry-cured ham: Influence of different pig genotype on aroma, colour and fatty acid composition of smoked dry-cured ham [Elektronička građa]. Meso (Online), p. 1.
Chicago stil citiranjaMarušić, Nives. "Influence of different pig genotype on aroma, colour and fatty acid composition of smoked dry-cured ham: Influence of different pig genotype on aroma, colour and fatty acid composition of smoked dry-cured ham [Elektronička građa]." 2019: 1.
MLA stil citiranjaMarušić, Nives. "Influence of different pig genotype on aroma, colour and fatty acid composition of smoked dry-cured ham: Influence of different pig genotype on aroma, colour and fatty acid composition of smoked dry-cured ham [Elektronička građa]." 2019: 1.