Uticaj temperature i različitih postupaka toplotne obrade na promjenu boje i senzornih osobina mesa svinja (Influence of temperature and different methods of thermal processing to color changes and sensory characteristics of pork meat)

Grujić, Radoslav; Vujadinović, Dragan; Tomović, Vladimir M.

Резултати

eNauka > Results > Uticaj temperature i različitih postupaka toplotne obrade na promjenu boje i senzornih osobina mesa svinja (Influence of temperature and different methods of thermal processing to color changes and sensory characteristics of pork meat)

Title:	Uticaj temperature i različitih postupaka toplotne obrade na promjenu boje i senzornih osobina mesa svinja (Influence of temperature and different methods of thermal processing to color changes and sensory characteristics of pork meat)
Authors:	Grujić, Radoslav; Vujadinović, Dragan; Tomović, Vladimir M.
Issue Date:	2013
Publication:	Journal of Engineering and Processing Management – An International Journal
Publisher:	Univerzitet u Istočnom Sarajevu, Tehnološki fakultet Zvornik
Type:	Article
Collation:	vol. 5 br. 1 str. 99-111
URI:	https://enauka.gov.rs/handle/123456789/504591
Metadata source:	Migrirano iz RIS podataka
M-category:	Mp. category will be shown later

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