2026-04-21T10:17:50Z 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 https://pub.unibl.org/s/cir/item/38437