1. The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut. (February 2015) Authors: Pugliese, Carolina; Sirtori, Francesco; Škrlep, Martin; Piasentier, Edi; Calamai, Luca; Franci, Oreste; Čandek-Potokar, Marjeta Journal: Meat science Issue: Volume 100(2015:Feb.) Page Start: 58 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗