The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat

Наслов

The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat

Идентификатор

/unibl/sci/idNaucniRad:26988
664.8:[637.5ʼ64.034:66.047.3

Тип

Датум

Библиографски цитат

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

Референца

Почетна страница

34

Крајња страница

40

Је дио

Journal of Chemists, Technologists and Environmentalists

Веза

Листа аутора

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