Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEFFECTS OF SALTING DURATION AND BOAR TAINT LEVEL ON QUALITY OF DRY-CURED HAMS.AuthorsKALTNEKAR, Tadej; ŠKRLEP, Martin; BATOREK LUKAČ, Nina; TOMAŽIN, Urška; PREVOLNIK POVŠE, Maja; LABUSSIERE, Etienne; DEMŠAR, Lea; ČANDEKPOTOKAR, MarjetaPublicationActa Agriculturae Slovenica, 2016, p132ISSN1581-9175Publication typeArticle