PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams-III. Associations in Slovenian dry-cured ham Kraski prsut and their dependence on processing

著录项

• 来源
  《Meat Science》 |2012年第4期|p.360-365|共6页
• 作者

  M. Skrlep; M. Candek-Potokar; B. Zlender; N. Robert; V. Sante-Lhoutellier; P. Gou;

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• 作者单位

  Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia;

  Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia,University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10,2311 Hole, Slovenia;

  University of Ljubljana, Biotechnical Faculty, Department for Food Science and Technology, Jamnikarjeva 101, 1000 Ljubljana, Slovenia;

  INPAQ, 64410 Arzacq, France;

  INRA, UR 370 QuaPA, 63122 Saint Cenes Champanelle. France;

  IRTA, Food Technology, XaRTA, Finca Camps i Armet, 17121 Monells, Spain;

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• 收录信息 美国《科学引文索引》(SCI);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  dry-cured ham; processing technique; CAST; PRKAC3; rheological traits; sensory traits;

  机译：干腌火腿;加工技术;投;PRKAC3;流变特性感官特质;