Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates
Title
Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates
Identifier
/unibl/sci/idNaucniRad:14749
Type
See all items with this valueAcademic Article
Date
Bibliographic Citation
R. Grujić, L. Petrović, B. Pikula, LJ. Amidžić, Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates, MEAT SCIENCE, Vol. 33, No. 3, pp. 301 - 318, 1994
page start
301
page end
318
Is Part Of
See all items with this valueMEAT SCIENCE
See all items with this value0309-1740
list of authors
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