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"fleischwirtschaft" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

Science and Technology 66:274–282. beef muscles. Meat Science 79:13–19. Schone, F., U. Kirchheim, and C. Kinast. 2006. Quality Stolowski, G. D., B. E. Baird, R. K. Miller, J. Savell, A. of the meat of bullocks: 1. Physically-chemical char- Sams, J. Taylor, J. O. Sanders, and S. B. Smith. 2006. acteristics depending on breed, meat cut and storage. Factors influencing the variation in tenderness of Fleischwirtschaft 86(11):101–107. seven major beef muscles from three Angus and Scopes, R. K. 1964. The influence of post-mortem con- Brahman breed crosses. Meat Science 73:475–483. ditions on the solubilities of muscle proteins. Swigert, K., F. McKeith, T. Carr, S. Brewer, and M. Biochemistry Journal 91:201–204. Culbertson. 2004. Effects of dietary vitamin D3, Siegel, D. G., and G. Schmidt. 1979

Keeled → Inglise keel
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