Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"guentert" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

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. Flavor chemistry of meat vola- 73:680–686. tiles: New results on flavor components from beef, Yang, A., M. J. Brewster, S. L. Beilken, M. C. pork, and chicken. Recent developments in flavor and Lanari, D. G. Taylor, and R. K. Tume. 2002. Warmed- fragrance chemistry. Weinheim Conference over flavor and lipid stability of beef: Effects of Proceedings, Weinheim, N.Y

Keeled → Inglise keel
22 allalaadimist


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