THE INFLUENCE OF THE FREEZING RATE ON THE PHYSICO-CHEMICAL PROPERTIES OF PORK MEAT (M. Longissimus dorsi)

Naslov

THE INFLUENCE OF THE FREEZING RATE ON THE PHYSICO-CHEMICAL PROPERTIES OF PORK MEAT (M. Longissimus dorsi)

Identifikator

/unibl/sci/idNaucniRad:24927
637.5'64:664.037.5

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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

Referenca

Početna stranica

228

Krajnja stranica

235

Je dio

Acta Periodica Technologica
1450-7188

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