HIGHLIGHTS
- who: Ivica Kos et al. from the Samples Samples of Croatian TDMPs (n=50) including dry-cured ham (n=24) and dry-cured bacon (n=26) were sampled in the amount of , to , kg from individual small manufacturers during the period , , . TDMPs were produced using traditional recipes and starter cultures-free technologies in different Croatian regions (CNC=Central and Northern Croatia, n=, have published the article: Sensory profile and likeability of Croatian traditional dry meat products from different regions, in the Journal: (JOURNAL)
- what: The aim of this paper was to determine the sensory profiles . . .
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