Production process and quality of two different dry-cured sheep hams from Western Balkan countries

Published 2015 View Full Article

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Title
Production process and quality of two different dry-cured sheep hams from Western Balkan countries
Authors
Keywords
Stelja, Sheep ham, Volatile compounds, Sensory properties
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 64, Issue 2, Pages 1217-1224
Publisher
Elsevier BV
Online
2015-07-14
DOI
10.1016/j.lwt.2015.07.022

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