Definition of the optimum freezing rate—1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates

R Grujić, B Pikula - Meat Science, 1993 - Elsevier
The influence of freezing rate on location, shape and size of ice crystals formed during
freezing of beef M. longissimus dorsi, as well as its influence on ultrastructure, were …
被引用次数：162 相关文章

Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates.

R Grujić, L Petrović, B Pikula, L Amidžić - Meat Science, 1993 - europepmc.org
The influence of freezing rate on location, shape and size of ice crystals formed during
freezing of beef M. longissimus dorsi, as well as its influence on ultrastructure, were …

Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates

R Grujić, L Petrović, B Pikula, L Amidžić - Meat science, 1993 - pubmed.ncbi.nlm.nih.gov
The influence of freezing rate on location, shape and size of ice crystals formed during
freezing of beef M. longissimus dorsi, as well as its influence on ultrastructure, were …

[引用][C] Definition of the Optimum Freezing Rate-1. Investigation of Structure and Ultrastructure of Beef M. longissimus dorsi Frozen at Different Freezing Rates

R GRUJIC - Meat Sci., 1993 - cir.nii.ac.jp
Definition of the Optimum Freezing Rate-1. Investigation of Structure and Ultrastructure of Beef
M. longissimus dorsi Frozen at Different Freezing Rates | CiNii Research CiNii 国立情報学 …

[引用][C] Definition of the optimum freezing rate. I: Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates

R GRUJIC, L PETROVIC, B PIKULA… - Meat science, 1993 - pascal-francis.inist.fr
Definition of the optimum freezing rate. I : Investigation of structure and ultrastructure of beef
M. longissimus dorsi frozen at different freezing rates CNRS Inist Pascal-Francis CNRS …

[引用][C] Definition of the optimum freezing rate. 1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates

R Grujic, L Petrovic, B Pikula, L Amidzic - 1993

[引用][C] Definition of the optimum freezing rate. I: Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates

R GRUJIC, L PETROVIC, B PIKULA, L AMIDZIC - Meat science, 1993 - Elsevier