THE INFLUENCE OF FREEZING RATE AND METHODS OF THERMAL PROCESSING ON THE TECHNOLOGICAL AND SENSORY PROPERTIES OF MEAT
Naslov
THE INFLUENCE OF FREEZING RATE AND METHODS OF THERMAL PROCESSING ON THE TECHNOLOGICAL AND SENSORY PROPERTIES OF MEAT
Identifikator
/unibl/sci/idNaucniRad:18902
Tip
Pronađite slične unoseConference Paper
Datum
Pronađite slične unose2017-10
Bibliografski citat
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
Početna stranica
72
Prezentovano
12th SYMPOSIUM "NOVEL TECHNOLOGIES AND ECONOMIC DEVELOPMENT"
Je dio
BOOK OF ABSTRACTS
Lista autora
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