"porphyring" - 1 õppematerjal

Liha töötlemine

366–367, 370–372, 393–394, 496–497, 556–557 526–527, 558 legislation, 134–135 Liver sausage, 316, 320 Nitrosamines, 137–138, 303, 318, 363, Loss factor, 447 469–471 Nitrosomyoglobin. See Myoglobin Maillard reations, 308 Nitrosylation, 19–20 Marbling, 29 NO-porphyring system. See Myoglobin Massaging, 303–304 Non-thermal, 277 Maxwell-Wagner dispersion, 448–449 Nuclear magnetic resonance, 443 Meat biochemistry, 5–20, 25–38 Off-flavor, 35, 247, 253, 309, 334, 357, 459 compositional aspects, 5–9 Oregano, 278 meat color, 37–38 Organochlorine pesticide, 477 Mechanically deboned meat, 148 Osmotic pressure, 96–97, Metmyoglobin