Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"lebecque" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

International fermented sausages: A review. International Journal Journal of Food Microbiology 30(3):271–280. of Food Microbiology 88:41–54. Viallon, C., J. Berdagué, M. Montel, R. Talon, J. F. Talon R., S. Leroy, I. Lebert, P. Giammarinaro, J. Martin, N. Kondjoyan, and C. Denoyer. 1996. The Chacornac, M. Latorre-Moratalla, C. Vidal-Carou, E. effect of stage of ripening and packaging on volatile Zanardi, M. Conter, and A. Lebecque. 2008. Safety content and flavour of dry sausage. Food Research improvement and preservation of typical sensory International 29:667–674. qualities of traditional dry fermented sausages using Villani, F., A. Casaburi, C. Pennacchia, L. Filosa, F. autochthonous starter cultures. International Journal Russo, and D. Ercolini. 2007. The microbial ecology of Food Microbiology 15-126(1–2):227–34

Keeled → Inglise keel
22 allalaadimist


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