Претрага

Резултати

Possibility of cooked ham production from ham deboned post mortem, 2. Properties of finished products [1998]

Đ. Okanović; L. Petrović; R. Rede; J. Popov-Raljić ; D. Manojlović

Fatty Acid Composition of Traditional Beef and Pork Ham from Serbia [2009]

Djinović, Jasna; Popović, Aleksandar R. ; Ristić, Milan; Freudenreich, Peter; Spirić, Aurelija; Saičić, Snežana

Untersuchungen der Zartheit des Fleisches verschiedener Tierarten [2012]

Ristić Milan; Miščević, Branislav

Safe meat obtained in easier ways [2021]

Alvseike, Ole; Alban, Lis; Prieto, Miguel; Vieira-Pinto, Madalena; Laukkanen-Ninios, Riikka; Sandberg, Marinanne; Ghidini, Sergio; Maurer, Patric; Langkabel, Nina; Meemken, Diana;

Gomez-Laguna, Jaime; dos, Santos Susana; Blagojević, Bojan ;

Kochschinkenherstellung aus früh post mortem entbeinten schinken: 2. eigenschaften der endprodukte [1997]