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eNauka >  Results >  Effects of Different Cooking Methods of Pork and Beef on Textural Properties and Sensory Quality
Title: Effects of Different Cooking Methods of Pork and Beef on Textural Properties and Sensory Quality
Authors: Simunović, Sara  ; Tomasević, Igor  ; Đorđević, Vesna  ; Baltić, Tatjana  ; Ćirić, Jelena  ; Simunović, Stefan  ; Đekić, Ilija  
Issue Date: 2023
Publication: Meat Technology
ISSN: 2466-4812 Meat Technology Search Idenfier
Type: Article
Collation: vol. 64 br. 2 str. 489-494
DOI: 10.18485/meattech.2023.64.2.94
Scopus-ID: 2-s2.0-85179113153
URI: https://enauka.gov.rs/handle/123456789/852864
https://unilib.phaidrabg.rs/o:3372
Metadata source: (Preuzeto iz CrossRef-a) Ćirić, Jelena
M-category: 
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