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eNauka >  Results >  Changes in Myofibrillar Proteins and Fatty Acid Composition During Production of 'Uzice Beef Prshuta – Traditional Dry-Cured Meat Product
Title: Changes in Myofibrillar Proteins and Fatty Acid Composition During Production of 'Uzice Beef Prshuta – Traditional Dry-Cured Meat Product
Authors: Šobajić, Slađana  ; Tomic, N.; Tomasevic, I.; Radovanovic, R.; Barac, M.; Saicic S.
Issue Date: 2010
Publication: 55th International Congress of Meat Science and Technology, Meat - Muscle, Manufacturing and Meals - ICoMST
Publisher: The Danish Meat Research Institute (DMRI) and the Centre for Advanced Food Studies (LMC), Denmark
Type: Conference Paper
Collation: str. PE4.34-PE4.34
URI: https://enauka.gov.rs/handle/123456789/558762
Metadata source: Migrirano iz RIS podataka
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