Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"denaturaiton" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

roasted beef semitendinosus. Journal of Food Science Rey A. I., C. J. Lopeze-Bote, J. P. Kerry, P. B. Lynch, 51(1):24–27. D. J. Buckley, and P. A. Morrissey. 2004. Modification Martens, H., E. Stabursvik, and M. Martens. 1982. of lipid composition and oxidation in porcine muscle Texture and colour changes in meat during cooking and muscle microsomes as affected by dietary supple- related to thermal denaturaiton of muscle proteins. mentation of n-3 with either n-9 or n-6 fatty acids and Journal of Texture Studies 13:291–309. α-tocopheryl acetate. Animal Feed Science and McCrae, S. E., and P. C. Paul. 1974. Rate of heating as Technology 113:223–228. it affects the solubiliazation of beef muscle collagen. Riccio, F., C. Mennella, and V. Fogliano. 2006. Effect Journal of Food Science 39:18–21

Keeled → Inglise keel
22 allalaadimist


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