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

Title

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

Identifier

/unibl/sci/idNaucniRad:15461

Type

Date

Bibliographic Citation

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

page start

551

page end

564

presented at

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

Is Part Of

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

Relation

list of authors

Position: 24202 (38 views)