Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"nudelman" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

Hess, D. T., A. Matsumoto, S. O. Kim, H. E. Marshall, Karlsson, L. H. Skibsted, and G. Bertelsen. 2001. and J. S. Stamler. 2005. Protein s-nitrosylation: Effect of pre-slaughter physiological conditions on Purview and parameters. Nat Rev Mol Cell Biol the oxidative stability of colour and lipid during chill 6:150–166. storage of pork. Meat Science 58:347–357. Hess, D. T., A. Matsumoto, R. Nudelman, and J. S. Kaminski, H. J., and F. H. Andrade. 2001. Nitric oxide: Stamler. 2001. S-nitrosylation: Spectrum and specific- Biologic effects on muscle and role in muscle dis- ity. Nat Cell Biol 3:E46–E49. eases. Neuromuscul Disord 11:517–524. Hitchcock, S. E. 1975. Regulation of muscle Kimura, S. et al. 1992. Characterization and localization

Keeled → Inglise keel
22 allalaadimist


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