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Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus
| Title: | Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus | Authors: | Tomović, Vladimir   ; Jokanović, Marija ; Petrović, Ljiljana; Tomović, Mila; Peulić, Tatjana ; Ikonić, Predrag ; Šumić, Zdravko ; Šojić, Branislav ; Škaljac, Snežana ; Šošo, Milena |
Issue Date: | 2013 | Publication: | Meat Science | ISSN: | 0309-1740 Meat Science Search Idenfier |
Publisher: | Elsevier | Type: | Article | Collation: | vol. 93 br. 1 str. 46-52 | DOI: | 10.1016/j.meatsci.2012.07.015 | WoS-ID: | 000310946000003 | Scopus-ID: | 2-s2.0-84867000807 | PMID: | 22910801 | URI: | https://open.uns.ac.rs/handle/123456789/14096 https://enauka.gov.rs/handle/123456789/392112 |
Metadata source: | Migracija | M-category: | 21aM21a |
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