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"fep78" - 1 õppematerjal

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Liha töötlemine

Journal of Food Piette, G., M. E. Buteau, D. de Halleux, L. Chiu, Y. Protection 63:1189–1196. Raymond, H. S. Ramaswamy, and M. Dostie. 2004. Natrajan, N., and B. W. Sheldon. 2000b. Inhibition of Ohmic cooking of processed meats and its effects Salmonella on poultry skin using protein- and poly- on product quality. Journal of Food Science saccharide-based films containing nisin formulation. 69:FEP71–FEP78. Journal of Food Protection 63:1268–1272. Pohlman, F. W., M. R. Stivarius, K. S. McElya, and Nattress F., and L. P. Baker. 2003. Effects of treatment A. L. Waldroup. 2002. Reduction of E. coli, with lysozyme and nisin on the microflora and sensory Salmonella typhimurium, coliforms, aerobic bacteria, properties of commercial pork. International Journal and improvement of ground beef color using triso- of Food Microbiology 85:259–267

Keeled → Inglise keel
22 allalaadimist


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