EVOLUTION OF SAFETY AND QUALITY ASPECTS OF DRY-CURED HAM DURING AGING UNDER NATURAL CLIMATIC CONDITIONS
Dilyana Gradinarska-Ivanova*, Daniela Mitreva, Petya Hadzhiyska,
Katya ValkovaYorgova, Ivelina Ivanova

Key words: Traditional Bulgarian meat product, Natural climatic aging,
Oxidized protein carbonyls, Biogenic 
amines, Aminoacids.

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Journal of Hygienic Engineering and Design