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"baselga" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

Aristoy, M. C., and F. Toldrá. 1998. Concentration of meats. In Handbook of Food Science, Technology and free amino acids and dipeptides in porcine skeletal Engineering, vol. 4, edited by Y. H. Hui, J. D. muscles with different oxidative patterns. Meat Culbertson, S. Duncan, I. Guerrero-Legarreta, E. C. Science 50:327–332. Y. Li-Chan, C. Y. Ma, C. H. Manley, T. A. McMeekin, Armero, E., J. L. Navarro, M. I. Nadal, M. Baselga, and W. K. Nip, L. M. L. Nollet, M. S. Rahman, F. Toldrá, F. Toldrá. 2002. Lipid composition of pork muscle and Y. L. Xiong. Boca Raton, Fla.: CRC Press. as affected by sire genetic type. Journal of Food Guillard, A. S., J. L. LeQuere, and J. L. Vendeuvre. Biochemistry 26:91–102. 1997. Emerging research approaches benefit to the Baloga, D. W., G. A. Reineccius, and J. W. Miller. 1990. study of cooked cured ham flavour

Keeled → Inglise keel
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