Savić B, Škrlep M, Čandek-Potokar M. Hardness of dry-cured ham as a factor of consumer choice and its relationship to sensory acceptability. meat_technology [Internet]. 29Oct.2025 [cited 1May2026];66(3):357-61. Available from: https://www.journalmeattechnology.com/index.php/meat_technology/article/view/2025.66.3.60