EFFECT OF THAWING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF TURKEY MEAT
Naslov
EFFECT OF THAWING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF TURKEY MEAT
Identifikator
/unibl/sci/idNaucniRad:28976
Tip
Pronađite slične unoseConference Paper
Datum
Bibliografski citat
D. Savanović, S. Mandić, G. Vučić, A. Velemir, J. Savanović, N. Tešanović, EFFECT OF THAWING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF TURKEY MEAT, Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021”, pp. 1034 - 1040, 2021
Referencira
Početna stranica
1034
Krajnja stranica
1040
Prezentovano
International Scientific Agricultural Symposium “Agrosym 2021”
Je dio
Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021”