Effect of scaning rate on melting and crystallization DSC profiles of cooked pork meat

/unibl/sci/idNaucniRad:15461

Пронађите сличне уносеConference Paper

Пронађите сличне уносеtext

Пронађите сличне уносе2017

D. Savanović, R. Grujić, J. Savanović, S. Rakita, Effect of scaning rate on melting and crystallization DSC profiles of cooked pork meat, In Proceedings of V International Congress “Engineering, Environment and Materials in Processing Industry”, At Jahorina, 15-17.03.2017. Bosnia and Herzegovina, pp. 551 - 564, 2017

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564

V International Congress “Engineering, Environment and Materials in Processing Industry"

Пронађите сличне уносеIn Proceedings of V International Congress “Engineering, Environment and Materials in Processing Industry”, At Jahorina, 15-17.03.2017. Bosnia and Herzegovina