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"cerevicieae" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

, G. Mauriello, M. Aponte, G. Moschetti, oxidation in dry-fermented sausage. International and F. Villani. 2000. Microbial succession during Journal of Food Science Technology 40:977–983. ripening of Naples-type salami, a southern Italian fer- Barbut, S. 2007. Texture. In Handbook of Fermented mented sausage. Meat Science 56:321–329. Meat and Poultry, edited by F. Toldrá. Ames, Iowa: Deibel, R., and F. Niven. 1957. Pediococcus cerevicieae: Blackwell Publishing. A starter culture for summer sausage. Bacteriological Beck, H. 2005. Branched-chain fatty acids biosynthesis Proceedings 14–15. in a branched-chain amino acid aminotransferase Demeyer, D. 2004. Meat fermentation: Principles and mutant of Staphylococcus carnosum. FEMS Micro- applications. In Handbook of Food and Beverage biology Letters 243:37–44

Keeled → Inglise keel
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