2026-04-19T20:57:11Z https://pub.unibl.org/oai

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THE INFLUENCE OF FREEZING RATE AND METHODS OF THERMAL PROCESSING ON THE TECHNOLOGICAL AND SENSORY PROPERTIES OF MEAT /unibl/sci/idNaucniRad:18902 Conference Paper text 2017-10 R. Grujić, D. Savanović, V. Gojković, D. Vujadinović, M. Vukić, Ž. Vučetić, THE INFLUENCE OF FREEZING RATE AND METHODS OF THERMAL PROCESSING ON THE TECHNOLOGICAL AND SENSORY PROPERTIES OF MEAT, BOOK OF ABSTRACTS, Oct, 2017 72 12th SYMPOSIUM "NOVEL TECHNOLOGIES AND ECONOMIC DEVELOPMENT" BOOK OF ABSTRACTS /unibl/author/Radoslav Grujić https://www.unibl.org/sr-lat/fis/zaposlen/1481-danica-savanovic /unibl/author/Vesna Gojković /unibl/author/Dragan Vujadinović /unibl/author/Milan Vukić /unibl/author/Žaklina Vučetić https://tf.unibl.org 12th SYMPOSIUM "NOVEL TECHNOLOGIES AND ECONOMIC DEVELOPMENT" BOOK OF ABSTRACTS 72 /unibl/author/Radoslav Grujić https://www.unibl.org/sr-lat/fis/zaposlen/1481-danica-savanovic /unibl/author/Vesna Gojković /unibl/author/Dragan Vujadinović /unibl/author/Milan Vukić /unibl/author/Žaklina Vučetić https://pub.unibl.org/s/cir/item/25797