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EFFECT OF THAWING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF TURKEY MEAT https://www.unibl.org/sr-lat/fis/zaposlen/1481-danica-savanovic /unibl/author/Snježana Mandić https://www.unibl.org/sr-lat/fis/zaposlen/1472-goran-vucic https://www.unibl.org/sr-lat/fis/zaposlen/1487-ana-velemir /unibl/author/Jovo Savanović /unibl/author/Nemanja Tešanović 2021 Conference Paper text 1040 1034 /unibl/sci/idNaucniRad:28976 https://tf.unibl.org https://tf.unibl.org https://tf.unibl.org https://tf.unibl.org International Scientific Agricultural Symposium “Agrosym 2021” Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021” Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021” http://agrosym.ues.rs.ba/archive D. Savanović, С. Мандић, Г. Вучић, А. Велемир, J. Savanović, N. Tešanović, EFFECT OF THAWING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF TURKEY MEAT, Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021”, pp. 1034 - 1040, 2021 https://www.pub.unibl.org/s/cir/item/23599