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The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat /unibl/sci/idNaucniRad:26988 664.8:[637.5ʼ64.034:66.047.3 Academic Article text 2020 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 https://glasnik.tf.unibl.org/wp-content/uploads/2020/12/5JCTE-1-1-34-40.pdf 34 40 Journal of Chemists, Technologists and Environmentalists 2712-1267 https://tf.unibl.org Journal of Chemists, Technologists and Environmentalists 2712-1267 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 40 34 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 https://pub.unibl.org/s/cir/item/38437