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
Pronađite slične unoseAcademic Article
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
Početna stranica
34
Krajnja stranica
40
Je dio
Journal of Chemists, Technologists and Environmentalists
2712-1267
Lista autora
Position: 7695 (47 views)