Differentiation of Bicep femoris and Semimembranosus muscles of smoked dry-cured ham by quality parameters
The aim of this work was to determine the effect of fat and protein oxidation on the colour and texture of Biceps femoris (BF) and Semimembranosus (SM) muscles of smoked dry-cured ham Dalmatinski pršut. Fat and protein oxidation was determined by spectrophotometer methods of which fat oxidation by 2...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001079516 |
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| Matična publikacija: |
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online) 14 (2019), 1/2 ; str. 4-9 |
| Glavni autori: | Marušić, Nives, inženjerka prehrambene tehnologije (Author), Mikulić, Ana, prehrambena inženjerka, Turk, Martina, Medić, Helga |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31895/hcptbn.14.1-2.8 Hrčak |