Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"michinel" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

Ferreira, B., J. Barboza, J. Silva, S. Vendeiro, A. Mota, 15:67–78. F. Silva, M. Monteiro, T. Hogg, P. Gibbs, and P. Liepe, H.-U. 1983. Starter cultures in meat production. Teixeira. 2007. Chemical and microbiological charac- In Biotechnology, edited by H.-J. Rehm, and G. Reed. terization of “Salpicão de Vinhais” and “Chouriça de Weinheim, Germany: Verlag Chemie. Vinhais”: Traditional dry sausages produced in the Lorenzo, J., M. Michinel, M. López, and J. Carballo. North of Portugal. Food Microbiological 24:618– 2000. Biochemical characteristics of two Spanish tra- 623. ditional dry-cured sausages varieties: Androlla and FICT. 2002. Production Industrielle Française. http:// Botillo. Journal of Food Composition and Analysis www.fict.fr. 13:809–817. Fontana, C., P. Cocconcelli, and G. Vignolo. 2005

Keeled → Inglise keel
22 allalaadimist


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