JHED | Volume 17 | FQS (6) - Influence of the researched area and part of the carcass on some quality indicators of sheep dry-cured ham.

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INFLUENCE OF THE RESEARCHED AREA AND PART OF THE CARCASS ON SOME QUALITY INDICATORS OF SHEEP DRY-CURED HAM

Amir Ganić*, Marina Krvavica, Ivona Babić

Key words: Slaughter traits, Technology, Sheep dry-cured ham,
Chemical quality, Sensory properties.

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VOLUME 17 | Food Quality and Safety (6)

Amir Ganić, Marina Krvavica, Ivona Babić (2016).
Influence of the researched area and part of the carcass on some quality indicators of sheep dry-cured ham.

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Amir Ganić*, Marina Krvavica, Ivona Babić

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