Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"1984b" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

changes. Meat Science 71:194–204. Analysis by sds-polyacrylamide gel electrophoresis. Huff-Lonergan, E., T. Mitsuhashi, D. D. Beekman, F. C. Journal of Food Science 49:290–291. Parrish, D. G. Olson, and R. M. Robson. 1996a. Koohmaraie, M., W. H. Kennick, E. A. Elgasim, and A. Proteolysis of specific muscle structural proteins by F. Anglemier. 1984b. Effects of postmortem storage mu-calpain at low ph and temperature is similar to on muscle protein degradation: Analysis by sds-poly- degradation in postmortem bovine muscle. Journal of acrylamide gel electrophoresis. Journal of Food Animal Science 74:993–1008. Science 49:292–293. Huff-Lonergan, E., T. Mitsuhashi, F. C. Parrish, and R. Kristensen, L., and P. P. Purslow. 2001. The effect of M. Robson. 1996b

Keeled → Inglise keel
22 allalaadimist


Sellel veebilehel kasutatakse küpsiseid. Kasutamist jätkates nõustute küpsiste ja veebilehe üldtingimustega Nõustun