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dc.creatorIvanović, Jelena
dc.creatorBaltić, Milan Ž.
dc.creatorJanjić, Jelena
dc.creatorMarković, Radmila
dc.creatorBaltić, Tatjana
dc.creatorBošković, Marija
dc.creatorĐorđević, Jasna
dc.creatorMrdović, Boris
dc.creatorJovanović, Dragoljub
dc.date.accessioned2020-06-03T14:05:02Z
dc.date.available2020-06-03T14:05:02Z
dc.date.issued2016
dc.identifier.issn2466-4812
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1338
dc.description.abstractDifferent factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ham is very popular all over Europe (Vrsacka ham, Iberian ham, Serrano ham, Corsican ham, Parma ham, Modena ham, Nazionale ham, San Daniele ham etc.). Dry-cured ham is an important source of biologically valuable proteins, iron, B-complex vitamins, and phosphorus. Although the potential role of meat products, including such traditionally produced hams, in the healthy human diet have not been completely clarified, many studies are starting to draw a picture of their impact on human health. The object of this review was to provide an analysis of the nutritional composition, including some micronutrients and vitamins, of traditionally produced dry-cured ham and the role these meat products could play in a healthy diet.en
dc.publisherInstitute of meat hygiene and technology, Belgrade
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccess
dc.sourceMeat technology
dc.subjectdry-cured hamen
dc.subjecthealthen
dc.subjectnutritional compositionen
dc.subjectmicronutrient supplyen
dc.titleHealth aspects of dry-cured hamen
dc.typearticle
dc.rights.licenseBY
dcterms.abstractМрдовић, Борис; Јовановић, Драгољуб; Јањић, Јелена; Балтић, Милан Ж.; Ивановић, Јелена; Ђорђевић, Јасна; Бошковић, Марија; Балтић, Татјана; Марковић, Радмила;
dc.citation.volume57
dc.citation.issue1
dc.citation.spage39
dc.citation.epage46
dc.citation.other57(1): 39-46
dc.citation.rankM51
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/304/1337.pdf
dc.identifier.rcubconv_1227
dc.type.versionpublishedVersion


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