doiFil / Faculty of Philology, University of Belgrade
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Vacuum Frying Below the Triple Point of Water (VFBTPW) of Frozen Unmarinated Beef Slices
Lemuel M. Diamante
Meat Technology, Vol. 63 (2022), No. 2
Article 2 (p. 85–95)
https://doi.org/10.18485/meattech.2022.63.2.2
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@article{diamante2022:vacuumfryingbeefslice,
author = {Diamante, Lemuel M.},
title = {Vacuum Frying Below the Triple Point of Water (VFBTPW) of Frozen Unmarinated Beef Slices},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2022},
volume = {63},
number = {2},
howpublished = {print},
language = {english},
pages = {85--95},
note = {2},
doi = {10.18485/meattech.2022.63.2.2},
doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2022-63-2&i=2},
url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2022-2/meattech-2022-63-2-2.pdf}
}