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eNauka >  Results >  Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates
Title: Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates
Authors: Grujić, Radoslav; Petrović, Lidija  ; Pikula, B.; Amidžić, L.
Issue Date: 1993
Publication: Meat Science
ISSN: 0309-1740 Meat Science Search Idenfier
Publisher: Elsevier
Type: Article
Collation: vol. 33 br. 3 str. 301-318
DOI: 10.1016/0309-1740(93)90003-Z
Scopus-ID: 2-s2.0-21144460358
URI: https://enauka.gov.rs/handle/123456789/846093
https://open.uns.ac.rs/handle/123456789/13280
M-category: 
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