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Thermoanalytical study of protein state during rehydration and rehydration kinetics in osmotically dehydrated pork meat (Longissimus dorsi): Insights from Peleg and Weibull models
| Naziv: | Thermoanalytical study of protein state during rehydration and rehydration kinetics in osmotically dehydrated pork meat (Longissimus dorsi): Insights from Peleg and Weibull models | Autori: | Ostojić, Sanja   ; Zlatanović, Snežana ; Micić, Darko ; Šuput, Danijela ; Pezo, Lato |
Godina: | 2025 | Publikacija: | Food Chemistry | ISSN: | 0308-8146 Food Chemistry Pretraži identifikator |
Izdavač: | Elsevier | Tip rezultata: | Naučni članak | Kolacija: | vol. 465 br. Part 1 str. Article number 141951 | DOI: | 10.1016/j.foodchem.2024.141951 | WoS-ID: | 001359362100001 | Scopus-ID: | 2-s2.0-85209106392 | URI: | https://enauka.gov.rs/handle/123456789/951087 | Projekat: | Ministry of Education, Science and Technological Development of the Republic of Serbia, Agreement on realization and financing of scientific research work of Institute for General and Physical Chemistry [451-03-66/2024-03/200051] | Izvor metapodataka: | (Preuzeto iz Nasi u WoS) | M-kategorija: | 21a+M21a+ - Vodeći međunarodni časopis kategorije M21a+ |
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