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"josephsen" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

J. Etherington. 1988. Examination of ence. Food Chemistry 59:523–530. cathepsins B, D, H and L activities in dry cured hams. Toldrá, F., R. Gavara, and J. M. Lagarón. 2004. Meat Science 23:1–7. Packaging and quality control. In Handbook of Food Toldrá, F., and M. Flores. 1998. The role of muscle and Beverage Fermentation Technology, edited by Y. proteases and lipases in flavor development during the H. Hui, L. M. Goddik, J. Josephsen, P. S. Stanfield, processing of dry-cured ham. CRC Critical Reviews A. S. Hansen, W. K. Nip, and F. Toldrá. New York: in Food Science and Nutrition 38:331–352. Marcel-Dekker. Toldrá, F., M. C. Aristoy, and M. Flores. 2000. Toldrá, F., E. Rico, and J. Flores. 1993. Cathepsin B, D, Contribution of muscle aminopeptidases to flavor H and L activity in the processing of dry-cured-ham. development in dry-cured ham

Keeled → Inglise keel
22 allalaadimist


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