THE INFLUENCE OF THE FREEZING RATE ON THE PHYSICO-CHEMICAL PROPERTIES OF PORK MEAT (M. Longissimus dorsi)
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THE INFLUENCE OF THE FREEZING RATE ON THE PHYSICO-CHEMICAL PROPERTIES OF PORK MEAT (M. Longissimus dorsi)
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Pronađite slične unoseAcademic Article
Datum
Bibliografski citat
D. Savanović, R. Grujić, J. Savanović, THE INFLUENCE OF THE FREEZING RATE ON THE PHYSICO-CHEMICAL PROPERTIES OF PORK MEAT (M. Longissimus dorsi), Acta Periodica Technologica, Vol. 50, pp. 228 - 235, 2019
Početna stranica
228
Krajnja stranica
235
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Acta Periodica Technologica
1450-7188
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