2026-04-19T19:24:04Z 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 https://pub.unibl.org/s/cir/item/48182