doiFil / Faculty of Philology, University of Belgrade

@article{savic2025:susenasunka, author = {Savić, Bojana and Škrlep, Martin and Čandek-Potokar, Marjeta}, orcid = {0000-0002-5344-5383 and 0000-0002-8252-8022 and 0000-0003-0231-126X}, affiliation = {Agricultural Institute of Slovenia ;; Agricultural Institute of Slovenia ;; Agricultural Institute of Slovenia}, affid = {https://ror.org/030dahd49 ;; https://ror.org/030dahd49 ;; https://ror.org/030dahd49}, affplace = {Ljubljana, Slovenia ;; Ljubljana, Slovenia ;; Ljubljana, Slovenia}, department = {nodepartment ;; nodepartment ;; nodepartment}, title = {Hardness of Dry-Cured Ham as a Factor of Consumer Choice and Its Relationship to Sensory Acceptability}, journal = {Meat Technology}, license = {https://creativecommons.org/licenses/by/4.0}, issn = {2466-4812}, eissn = {2560-4295}, year = {2025}, volume = {66}, number = {3}, pages = {357--361}, howpublished = {print}, language = {english}, funder = {Slovenian Research and Innovation Agency ;; Slovenian Research and Innovation Agency ; Ministry of Agriculture, Forestry and Food of Republic of Slovenia}, funderid = {https://ror.org/059bp8k51 ;; https://ror.org/059bp8k51 ; https://ror.org/0369g1y44}, awardnum = {P4-0133 ;; L7-4568}, project = {noproject ;; noproject}, note = {60}, doi = {10.18485/meattech.2025.66.3.60}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2025-66-3&i=60}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2025-3/meattech-2025-66-3-60.pdf} }