The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat
Title
The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat
Identifier
/unibl/sci/idNaucniRad:26988
664.8:[637.5ʼ64.034:66.047.3
Type
See all items with this valueAcademic Article
Date
Bibliographic Citation
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
page start
34
page end
40
Is Part Of
See all items with this valueJournal of Chemists, Technologists and Environmentalists
See all items with this value2712-1267
list of authors
Position: 7273 (36 views)