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"preblending" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

powders on the texture and microstructure of emulsi- Ellis, and F. K. McKeith. 2005. Effects of different fied chicken meat batters. LWT—Food Science and cereal grains and ractopamine hydrochloride on Technology 39(6):660–664. performance, carcass characteristics, and fat quality Bentley, D. S., J. O. Reagan, and M. F. Miller. 1988. in late-finishing pigs. Journal of Animal Science The effects of hot-boned fat type, preblending treat- 83:223–230. ment and storage time on various physical, processing Chattong, U., A. Apichartsrangkoon, and A. E. Bell. and sensory characteristics of nonspecific luncheon 2007. Effects of hydrocolloid addition and high pres- loaves. Meat Sciences 23(2):131–138. sure processing on the rheological properties and Benz, J. M., S. K. Linneen, M. D. Tokach, S. S. Dritz, microstructure of a commercial ostrich meat product J. L

Keeled → Inglise keel
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