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    Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

    Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus by TOMOVIC, Vladimir M, JOKANOVIC, Marija R, PETROVIC, Ljiljana S, TOMOVIC, Mila S, TASIC, Tatjana A, IKONIC, Predrag M, SUMIC, Zdravko M, SOJIC, Branislav V, SKALJAC, Snežana B, SOSO, Milena M

    Published in Meat science
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