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Definition of the optimal freezing rate-2. Investigation of the physico-chemical properties of beef M. longissimus dorsi frozen at different freezing rates
| Naziv: | Definition of the optimal freezing rate-2. Investigation of the physico-chemical properties of beef M. longissimus dorsi frozen at different freezing rates | Autori: | Petrović, Lidija   ; Grujić, Radoslav; Petrović, M. |
Godina: | 1993 | Publikacija: | Meat Science | ISSN: | 0309-1740 Meat Science Pretraži identifikator |
Izdavač: | Elsevier | Tip rezultata: | Naučni članak | Kolacija: | vol. 33 br. 3 str. 319-331 | DOI: | 10.1016/0309-1740(93)90004-2 | Scopus-ID: | 2-s2.0-21144466317 | PMID: | 22060150 | URI: | https://open.uns.ac.rs/handle/123456789/14734 https://enauka.gov.rs/handle/123456789/846121 |
M-kategorija: | 22M22 - Međunarodni časopis kategorije M22 |
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