Possibility of cooked ham production from ham deboned early post mortem: 1. Influence of chilling rate on the properties of muscles deboned different times post mortem

Petrović, Ljiljana; Okanović, Đorđe; Rede, Rudolf

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Title:	Possibility of cooked ham production from ham deboned early post mortem: 1. Influence of chilling rate on the properties of muscles deboned different times post mortem
Authors:	Petrović, Ljiljana; Okanović, Đorđe; Rede, Rudolf
Issue Date:	1996
Publication:	Fleischwirtschaft
ISSN:	0015-363X Fleischwirtschaft Search Idenfier
Type:	Article
Scopus-ID:	2-s2.0-2842520386
URI:	https://enauka.gov.rs/handle/123456789/846081 https://open.uns.ac.rs/handle/123456789/11701
M-category:	Mp. category will be shown later

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