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
See all items with this valueConference Paper
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
See all items with this valueIn Proceedings of V International Congress “Engineering, Environment and Materials in Processing Industry”, At Jahorina, 15-17.03.2017. Bosnia and Herzegovina
list of authors
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