THE INFLUENCE OF FREEZING RATE AND METHODS OF THERMAL PROCESSING ON THE TECHNOLOGICAL AND SENSORY PROPERTIES OF MEAT
Title
THE INFLUENCE OF FREEZING RATE AND METHODS OF THERMAL PROCESSING ON THE TECHNOLOGICAL AND SENSORY PROPERTIES OF MEAT
Identifier
/unibl/sci/idNaucniRad:18902
Type
See all items with this valueConference Paper
Date
Bibliographic Citation
R. Grujić, D. Savanović, V. Gojković, D. Vujadinović, M. Vukić, Ž. Vučetić, THE INFLUENCE OF FREEZING RATE AND METHODS OF THERMAL PROCESSING ON THE TECHNOLOGICAL AND SENSORY PROPERTIES OF MEAT, BOOK OF ABSTRACTS, Oct, 2017
page start
72
presented at
12th SYMPOSIUM "NOVEL TECHNOLOGIES AND ECONOMIC DEVELOPMENT"
Is Part Of
See all items with this valueBOOK OF ABSTRACTS
list of authors
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