Authors: OKANOVIC D PETROVIC L REDE R POPOVRALJIC J MANOJLOVIC D

Citation: D. Okanovic et al., POSSIBILITY OF COOKED HAM PRODUCTION FORM HAM DEBONED EARLY POST-MORTEM .2. PROPERTIES OF FINISHED PRODUCTS MADE OF MUSCLES DEBONED DIFFERENT TIMES POST-MORTEM, Die Fleischwirtschaft, 77(9), 1997, pp. 784-790

Authors: PETROVIC L OKANOVIC D REDE R

Citation: L. Petrovic et al., POSSIBILITY OF COOKED HAM PRODUCTION FROM HAM DEBONED EARLY POST-MORTEM .1. INFLUENCE OF CHILLING RATE ON THE PROPERTIES OF MUSCLES DEBONEDDIFFERENT TIMES POST-MORTEM, Die Fleischwirtschaft, 76(12), 1996, pp. 1343-1347

Authors: PETROVIC L OKANOVIC D REDE R

Citation: L. Petrovic et al., FILM-PACKED COOKED HAM MADE FROM PSE MEAT - PROPERTIES OF FINISHED PRODUCTS, Die Fleischwirtschaft, 75(5), 1995, pp. 712

Authors: PETROVIC L OKANOVIC D REDE R

Citation: L. Petrovic et al., FILM-PACKED COOKED HAMS FROM PSE MEAT - T HE PROPERTIES OF NORMAL ANDPSE MUSCLES, Die Fleischwirtschaft, 75(4), 1995, pp. 480-481