Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"myofilament" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

raw material for further processed meat. to meat ageing and pig rn phenotype. Food Chemistry Continued attention to factors that regulate 73:313–319. changes in early postmortem muscle will Diesbourg, L., H. J. Swatland, and B. M. Millman. 1988. X-ray-diffraction measurements of postmortem improve the quality and consistency of fresh changes in the myofilament lattice of pork. Journal of meat. This, in turn, will improve the consis- Animal Science 66:1048–1054. tency of the quality of further processed Feinstein, B., B. Lindegard, E. Nyman, and G. Wohlfart. 1955. Morphologic studies of motor units in normal products. human muscles. Acta Anatomica 23:127–142.

Keeled → Inglise keel
22 allalaadimist


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