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"benjakul" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

Handbook of Food and Beverage Fermentation fermented sausage from Southern Italy, and in vitro Technology, edited by Y. Hui, L. Meunier-Goddik, and in situ selection of autochthonous starter culture. A. Hansen, J. Josephsen, W.-K. Nip, P. Stanfield, and Applied and Environmental Microbiology 73:5453– F. Toldrá. New York: Marcel Dekker. 5463. Skandamis, P., and G.-J. Nychas. 2007. Pathogens: Visessanguan, W., S. Benjakul, S. Riebroy, M. Yarchai, Risks and control. In Handbook of Fermented Meat and W. Tapingkae. 2006. Changes in lipid composi- and Poultry, edited by F. Toldrá. Ames, Iowa: tion and fatty acid profile of Nham, a Thai fermented Blackwell Publishing. pork sausage, during fermentation. Food Chemistry Smith, J., and S. Palumbo. 1973. Microbiology of 94:580–588. Lebanon Bologna

Keeled → Inglise keel
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