Effects of temperature and immersion time on diffusion of moisture and minerals during rehydration of osmotically treated pork meat cubes

  • Danijela Suput Z., Vera Lazic L., Lato Pezo L., Biljana Loncar Lj., Vladimir Filipovic S., Milica Nicetin R., Violeta Knezevic
  • Hemijska industrija, January 2015, National Library of Serbia
  • DOI: 10.2298/hemind131003041s

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The following have contributed to this page: Dr Vladimir S Filipovic and Dr Lato L Pezo