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"paliyath" - 1 õppematerjal

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Microbiology 25:177–182 Microbiology 66:197–203. Martin, M. 2001. Meat curing technology. In Meat Toldrá, F. 2006a. Biochemistry of processing meat and Science and Applications, edited by Y. H. Hui, W. K. poultry. In Food Biochemistry and Food Processing, Nip, R. W. Rogers, and O. A. Young. New York: edited by Y. H. Hui, W. K. Nip, L. M. L. Nollet, G. Marcel-Dekker. Paliyath, and B. K. Simpson. Ames, Iowa: Blackwell Mora, L., M. A. Sentandreu, and F. Toldrá. 2008a. Publishing. Contents of creatine, creatinine and carnosine in pork Toldrá, F. 2006b. Meat: Chemistry and biochemistry. muscles of different metabolic type. Meat Science In Handbook of Food Science, Technology and 79:709–715. Engineering, vol. 1, edited by Y. H. Hui, J. D. Mora, L., M. A. Sentandreu, and F. Toldrá. 2008b

Keeled → Inglise keel
22 allalaadimist


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