Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"kakouri" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

1993. of Salmonella sp. Listeria monocytogenes and Studies on meat flavor. 3. A novel method for trapping Staphylococcus aureus in cooked ham by combining volatile components from uncured and cured pork. antimicrobials, high hydrostatic pressure and refrig- Journal of Agriculture and Food Chemistry 41: eration. Meat Science 78:53–59. 933–938. Laursen, B. G., D. V. Byrne, J. B. Kirkkegard, and J. J. Samelis, J., A. Kakouri, K. G. Georgiadou, and J. Leisner. 2009. Lactic acid bacteria associated with a Metaxopoulos. 1998. Evaluation of the extent and heat-processed pork product and sources of variation type of bacterial contamination at different stages affecting chemical indices of spoilage and sensory of processing of cooked ham. Journal of Applied characteristics. Journal of Applied Microbiology Microbiology 84:649–660. 106:543–553

Keeled → Inglise keel
22 allalaadimist


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