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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еНаука > Резултати > 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

Назив:	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
Аутори:	Petrović, Ljiljana; Okanović, Đorđe; Rede, Rudolf
Година:	1996
Публикација:	Fleischwirtschaft
ISSN:	0015-363X Fleischwirtschaft Претражи идентификатор
Тип резултата:	Научни чланак
Scopus-ID:	2-s2.0-2842520386
URI:	https://enauka.gov.rs/handle/123456789/846081 https://open.uns.ac.rs/handle/123456789/11701
М-категорија:	Мп категорија ће бити приказана накнадно.

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