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"bruening" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

, J. P. Grobbel, M. Dikeman, J. Smith, Nutrition Information Service. 2007. Composition of K. Hachmeister, E. Chambers, P. Gadgil, G. Foods Handbook 8 series. http://www.nal.usda.gov/ Milliken, and E. Dressler. 2006. Effects of total iron, fnic/foodcomp/Data/SR13/reports/sr13page.htm , myoglobin, hemoglobin, and lipid oxidation of accessed July 2007. uncooked muscles on livery flavor development and Werkhoff, P., J. Bruening, R. Emberger, M. Guentert, volatiles of cooked beef steaks. Meat Science and R. Hopp. 1993. Flavor chemistry of meat vola- 73:680–686. tiles: New results on flavor components from beef, Yang, A., M. J. Brewster, S. L. Beilken, M. C. pork, and chicken. Recent developments in flavor and Lanari, D. G. Taylor, and R. K. Tume. 2002. Warmed- fragrance chemistry. Weinheim Conference over flavor and lipid stability of beef: Effects of

Keeled → Inglise keel
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