Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates

Naslov

Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates

Identifikator

/unibl/sci/idNaucniRad:14749
info:doi/10.1016/0309-1740(93)90003-Z

Tip

Pronađite slične unoseAcademic Article
Pronađite slične unosetext

Datum

Pronađite slične unose1994

Bibliografski citat

R. Grujić, L. Petrović, B. Pikula, LJ. Amidžić, Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates, MEAT SCIENCE, Vol. 33, No. 3, pp. 301 - 318, 1994

Početna stranica

301

Krajnja stranica

318

Je dio

MEAT SCIENCE
0309-1740

Lista autora

Pronađite slične unoseR Grujić
Pronađite slične unoseL Petrović
Pronađite slične unoseB Pikula
Pronađite slične unoseLjiljana Amidžić

Veza

Pronađite slične unoseMedicinski fakultet

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