The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat

Naslov

The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat

Identifikator

/unibl/sci/idNaucniRad:26988
664.8:[637.5ʼ64.034:66.047.3

Tip

Datum

Bibliografski citat

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

Referenca

Početna stranica

34

Krajnja stranica

40

Je dio

Journal of Chemists, Technologists and Environmentalists
2712-1267

Veza

Lista autora

Position: 7695 (47 views)