Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"gadgil" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

Flores. 2000. The use of muscle blade, top sirloin, and tenderloin steaks as affected by enzymes as predictors of pork meat quality. Food pH, maturity, and marbling. Journal of Animal Chemistry 69:387–395. Science 83:2618–2623. United States Department of Agriculture, Human Yancey, E., J. P. Grobbel, M. Dikeman, J. Smith, Nutrition Information Service. 2007. Composition of K. Hachmeister, E. Chambers, P. Gadgil, G. Foods Handbook 8 series. http://www.nal.usda.gov/ Milliken, and E. Dressler. 2006. Effects of total iron, fnic/foodcomp/Data/SR13/reports/sr13page.htm , myoglobin, hemoglobin, and lipid oxidation of accessed July 2007. uncooked muscles on livery flavor development and Werkhoff, P., J. Bruening, R. Emberger, M. Guentert, volatiles of cooked beef steaks. Meat Science and R. Hopp. 1993

Keeled → Inglise keel
22 allalaadimist


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