2026-04-19T21:03:49Z
https://pub.unibl.org/oai
oai:pub.unibl.org:48182
2024-06-12T15:54:05Z
Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates
/unibl/author/R Grujić
/unibl/author/L Petrović
/unibl/author/B Pikula
https://www.unibl.org/sr-lat/fis/zaposlen/3368-ljiljana-amidzic
1994
Academic Article
text
318
301
/unibl/sci/idNaucniRad:14749
https://dx.doi.org/10.1016/0309-1740(93)90003-Z
https://med.unibl.org
MEAT SCIENCE
0309-1740
MEAT SCIENCE
0309-1740
R. Grujić, L. Petrović, B. Pikula, LJ. Amidžić, Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates, MEAT SCIENCE, Vol. 33, No. 3, pp. 301 - 318, 1994