2026-04-21T10:15:34Z
https://pub.unibl.org/oai
oai:pub.unibl.org:38437
2024-06-12T15:39:37Z
The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat
https://www.unibl.org/sr-lat/fis/zaposlen/1481-danica-savanovic
/unibl/author/Radoslav Grujić
/unibl/author/Jovo Savanović
/unibl/author/Aleksandra Torbica
/unibl/author/Jelena Tomić
/unibl/author/Vesna Gojković-Cvetković
2020
Academic Article
text
40
34
/unibl/sci/idNaucniRad:26988
664.8:[637.5ʼ64.034:66.047.3
https://tf.unibl.org
Journal of Chemists, Technologists and Environmentalists
2712-1267
Journal of Chemists, Technologists and Environmentalists
2712-1267
https://glasnik.tf.unibl.org/wp-content/uploads/2020/12/5JCTE-1-1-34-40.pdf
D. Savanović, R. Grujić, J. Savanović, A. Torbica, J. Tomić, V. Gojković-Cvetković, The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat, Journal of Chemists, Technologists and Environmentalists, Vol. 1, No. 1, pp. 34 - 40, 2020