doiFil / Faculty of Philology, University of Belgrade
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Effects of Different Cooking Methods of Pork and Beef on Textural Properties and Sensory Quality
Sara Simunović
Igor Tomasević
Vesna Đorđević
Tatjana Baltić
Jelena Ćirić
Stefan Simunović
Ilija Đekić
Meat Technology, Vol. 64 (2023), No. 2
Article 94 (p. 489–494)
https://doi.org/10.18485/meattech.2023.64.2.94
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@article{simunovicetal:2023cookingmethods,
author = {Simunović, Sara and Tomasević, Igor and Đorđević, Vesna and Baltić, Tatjana and Ćirić, Jelena and Simunović, Stefan and Đekić, Ilija},
title = {Effects of Different Cooking Methods of Pork and Beef on Textural Properties and Sensory Quality},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2023},
volume = {64},
number = {2},
pages = {489--494},
howpublished = {print},
language = {english},
note = {94},
doi = {10.18485/meattech.2023.64.2.94},
doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2023-64-2&i=94},
url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2023-2/meattech-2023-64-2-94.pdf}
}