Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"plastow" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

A. Penn.: Lea and Febiger. Dufey. 2003. Meat quality of Angus, Simmental, Frickh, J., and J. Solkner. 1997. Colour as a beef quality Charolais and Limousin steers compared at the same trait—Results of a breed comparison. Zuchtungskunde intramuscular fat content. Meat Science 63:491–500. 69(3):163–180. Chang, K., N. da Costa, R. Blackley, O. Southwood, G. Friese, K., M. S. Brewer, and J. Novakofski. 2005. Evans, and G. Plastow. 2003. Relationships of myosin Duplication of the pale, soft, and exudative (PSE) heavy chain fibre types to meat quality traits in tradi- condition starting with normal post-mortem pork. tional and modern pigs. Meat Science 64(1):93–103. Journal of Animal Science 83:2843–2852. Decker, E. A., and L. Mei. 1996. Antioxidant mecha- Fujii, J., K. Otusu, F. Zorzato, S. De Leon, Khanna, K. nisms and applications in muscle foods. In Proceed

Keeled → Inglise keel
22 allalaadimist


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