Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"hossenlopp" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

Optimisation of the chopping process using at-line 41 10:1207–1215. human evaluations and response surface methodol- García-García, E., and A. Totosaus. 2008. Low-fat ogy. International Journal of Food Science and sodium-reduced sausages: Effect of the interaction Technology 39:1043–1052. between locust bean gum, potato starch and κ- Curt, C., J. Hossenlopp, and G. Trystram. 2007. Control carrageenan by a mixture design approach. Meat of food batch processes based on human knowledge. Science 78(4):406–413. Journal of Food Engineering 79:1221–1232. Girard, J. P. 1981. Contribution à l’étude de la technolo- Daros, F. G., M. L. Masson, and S. C. Amico. 2005. The gie des pâtes fines. Sciences des Aliments influence of the addition of mechanically deboned 1(3):315–327.

Keeled → Inglise keel
22 allalaadimist


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