Dry mõiste | Sõnu seletav sõnastik

Dry - cured hams usually present low bacterial hams in rotating drums, even though some counts due to limiting factors, such as its high physical damage did occur (Leak et al. 1984). salt content; the use of nitrate, which is Freezing and thawing of hams produces a reduced to nitrite inside the ham; and the membrane disruption that can also facilitate progressive reduction in water activity.

Liha töötlemine

Dry - cured, 330–331 Caspase, 92–93 Bacterial, 484–499 Catalase, 206–208 intoxication, 484–487 Cathepsins, 30, 87–89, 190 infection, 487–499 Certification, 3 Bacteriocins. See Antimicrobial Chemical decontaminants, 280–281 Bacteriophages, 266–268 acidified sodium chloride, 64–66, 263, Batter, 130–131, 135, 144, 346 274 Biofilm, 294 cetylpyridinium chloride, 281

Liha töötlemine

Dry - fermented sausages (Kailasapathy and European Union there is specific regulation Rybka 1997; Lücke 2000; Shah 2000; (EC No 1924/2006) aimed at ensuring Shah and Ravula 2000; Erkkilä et al. 2001). that any health claim made on a food Dry-fermented sausages with their low aw label is clear, accurate, and scientifically and pH, plus curing salts and competing substantiated.

Liha töötlemine

Drying - ripening (Toldrá 2006). The soft texture can be controlled by mild thermal The only regulating factor in the drying of treatment (under 50°C) at the end of the meat products is, in fact, the air. The amount drying (Morales et al. 2008). of water vapor, the temperature, and the rate of circulation must be controlled.

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Dry - Cured Ham 351 Fidel Toldrá and M. Concepción Aristoy 21. Mold-Ripened Sausages 363 Kálmán Incze 22. Semidry and Dry Fermented Sausages 379 Graciela Vignolo, Cecilia Fontana, and Silvina Fadda 23. Restructured Whole-Tissue Meats 399 Mustafa M. Farouk 24. Functional Meat Products 423 Keizo Arihara and Motoko Ohata

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Dry - Cured Ham texture. Juiciness did not differ between 0% and 10% added water, but was significantly In Spain, dry cured hams are a popular com- different at 20% and 24% added water when modity because of their flavor and long shelf compared to 0% and 10%. life.

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Dry try - -i& t.. Le)t,b [4 'l'-- : --t/ 4 t ' . ;= 1/ tzt '. z I {l- ,//*.\'. n3!:A- /( - z) - --7 .&,(r-25 ^) -'--- '(+t')r - a' @ ktdx ,t l- l*, = Je, - (,,, = ,lxt,,rr)'+/^ ax *r)-"- - .l r-C - = s ;' I n f ub= u*, o^'* ladn "r. .-1-i lr. t".*T' (',.,r)-fr e

Analüüs 1 kt-d(2-5)(minu enda tehtud)

Drying tem - some additional weight losses in this stage, peratures normally range from 16° to 25°C, around 4–6%. depending on the processing time; longer times require lower temperatures, with the relative humidity between 65% and 80%.

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Dry - cured bacon is drier and has a higher can be achieved using a one-stage system by meat content, about 97%, than that produced placing the bacon in a cold room operating at using a brine, but the flavor is similar in both.

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Dry - cured ham, especially since high salt Relations between compositional traits and sensory content raises blood pressure in salt-sensitive qualities of French dry-cured ham. Meat Science hypertensive consumers.

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Dry - cured ham. Part 2: Influence of brine thawing/ Barat, J. M., R. Grau, J. B. Ibáñez, M. J. Pagán, M. salting operation on proteolysis and sensory accept- Flores, F. Toldrá, and P. Fito.

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Dryland e. lumeta spordialad: kelguvedu koerakross e. Canicross suusatajavedu e. Skijoring jalgrattavedu e. Bikejoring rakendisuusatamine e. Pulka tõukeratta vedu e. scooter käruvedu

Sport kelgukoertega

Dry - cured ham. In Handbook of Food Mora, L., M. A. Sentandreu, K. M. Koistinen, P. D. Science, Technology and Engineering, vol. 4, edited Fraser, F. Toldrá, and P. M. Bramley.

Liha töötlemine

Dry - cured of papers by Annor-Frempong et al. (1997a, ham from castrated pigs had improved aroma b, c, 1998) and Nute et al. (1988). Although and taste.

Liha töötlemine

Dry - cured bacon takes longer, but even this ity will normally source pigs from farms can be achieved within about 10 days.

Liha töötlemine

Dry - cured ham at the end of drying and before submission to the cellar.

Liha töötlemine

Dry humor - Teeb hääli ja nägusi et nalja paremini väljendada.

Positive adjectives

Dry - cured ham. The results of a univariate and saltiness.

Liha töötlemine

Dry - cured ham. Z Lebensmitel Untersuchung und poultry.

Liha töötlemine

Dry - Cured Ham Fidel Toldrá and M. Concepción Aristoy

Liha töötlemine

Dry - cured sausages and sensory attributes.

Liha töötlemine

Dry stout - mille kuulsaks esindajaks on Guinness.

Joogiõpetus

Dry – valgest kuni kahvatukollaseni

Veinid

Dryas - lambakarjus, Chloe ''kasuisa''

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Suvaline mõiste

heterosügootsus – vaadeldava tunnuse suhtes on erinevad alleelid(Aa)

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