Dry-Cured Ham, ‘<i>Kraški Pršut</i>’, from Heavy Pig Production—A Pilot Study Focusing on the Effect of Ham Weight and Salting de réir Bojana Savić, Marjeta Čandek-Potokar, Martin Škrlep

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Growth Performance, Carcass Quality, and Lipid Metabolism in Krškopolje Pigs and Modern Hybrid Pigs: Comparison of Genotypes and Evaluation of Dietary Protein Reduction de réir Martin Škrlep, Klavdija Poklukar, Milka Vrecl, Jana Brankovič, Marjeta Čandek-Potokar

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Determination of free amino acid content in the Slovenian drycured ham »Kraški pršut« and product characterization de réir Lucija JANEŠ, Špela VELIKONJA BOLTA, Martin ŠKRLEP, Marjeta ČANDEK-POTOKAR, Maja PREVOLNIK

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Effects of Animal Diet and Processing Methods on the Quality Traits of Dry-Cured Ham Produced from Turopolje Pigs de réir Danijel Karolyi, Martin Škrlep, Nives Marušić Radovčić, Zoran Luković, Dubravko Škorput, Krešimir Salajpal, Kristina Kljak, Marjeta Čandek-Potokar

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Effect of castration method on porcine skeletal muscle fiber traits and transcriptome profiles de réir Klavdija Poklukar, Anja Erbežnik, Gregor Fazarinc, Kevin Kress, Nina Batorek-Lukač, Martin Škrlep, Volker Stefanski, Marjeta Čandek-Potokar, Milka Vrecl

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