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
Пронађите сличне уносеAcademic Article
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
Почетна страница
34
Крајња страница
40
Је дио
Пронађите сличне уносеJournal of Chemists, Technologists and Environmentalists
Пронађите сличне уносе2712-1267
Листа аутора
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