Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"cattaneo" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

Cocolin, L., R. Urso, K. Rantsiou, C. Cantoni, and G. 63:254–263. Comi. 2006. Dynamics and characterization of yeasts Fontana, C., P. S. Cocconcelli, and G. Vignolo. 2005a. during natural fermentation of Italian sausages. FEMS Monitoring the bacterial population dynamics during Yeast Research 6:692–701. fermentation of artisanal Argentinean sausages. Comi, G., R. Urso, L. Iacumin, K. Rantsiou, P. Cattaneo, International Journal of Food Microbiology C. Cantoni, and L. Cocolin. 2005. Characterisation of 103:131–142. naturally fermented sausages produced in the North Garcia, M. L., R. Dominguez, M. D. Galvez, C. Casas, East of Italy. Meat Science 69:381–392. and M. D. Selgas. 2002. Utilization of cereal and fruit Coppola, R., M. Iorizzo, R Saotta, E. Sorrentino, and L. fibres in low fat dry fermented sausages. Meat Science

Keeled → Inglise keel
22 allalaadimist


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