✦ LIBER ✦
Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus
✍ Scribed by Tomović, Vladimir M.; Jokanović, Marija R.; Petrović, Ljiljana S.; Tomović, Mila S.; Tasić, Tatjana A.; Ikonić, Predrag M.; Šumić, Zdravko M.; Šojić, Branislav V.; Škaljac, Snežana B.; Šošo, Milena M.
- Book ID
- 119323707
- Publisher
- Elsevier Science
- Year
- 2013
- Tongue
- English
- Weight
- 250 KB
- Volume
- 93
- Category
- Article
- ISSN
- 0309-1740
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