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"chacornac" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

Investigation of microbial association of traditionally Molly, K., D. I. Demeyer, G. Johansson, M. Raemaekers, fermented sausages. Food Technology and M. Ghistelinck, and I. Geenen. 1997. The importance Biotechnology 46:93–106. of meat enzymes in ripening and flavor generation in Lebert, I., S. Leroy, P. Giammarinaro, A. Lebert, J. P. dry fermented sausages. First results of a European Chacornac, S. Bover-Cid, M. C. Vidal-Carou, and R. project. Food Chemistry 54:539–545. Talon. 2007. Diversity of microorganisms in the Molly, K., D. I. Demeyer, T. Civera, and A. Verplaetse. environment and dry fermented sausages of small tra- 1996. Lipolysis in Belgian sausages: Relative impor- ditional French processing units. Meat Science tance of endogenous and bacterial enzymes. Meat 76:112–122

Keeled → Inglise keel
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