Sara Simunović, Igor Tomasević, Vesna Đorđević, Tatjana Baltić, Jelena Ćirić, Stefan Simunović, Ilija Đekić
{"title":"Effects of Different Cooking Methods of Pork and Beef on Textural Properties and Sensory Quality","authors":"Sara Simunović, Igor Tomasević, Vesna Đorđević, Tatjana Baltić, Jelena Ćirić, Stefan Simunović, Ilija Đekić","doi":"10.18485/meattech.2023.64.2.94","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"52 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18485/meattech.2023.64.2.94","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}