Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"s638" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

M. Watkinson. 2007. Energy content, sensory mixed gels improve the quality of reduced-fat frank- properties, and microbiological shelf life of german furters. Meat Science 65(2):749–755. bologna-type sausages produced with citrate or phos- Lurueña-Martínez, M. A., A. M. Vivar-Quintana, and I. phate and with inulin as fat replacer. Journal of Food Revilla. 2004. Effect of locust bean/xanthan gum Science 72(9):S629–S638. addition and replacement of pork fat with olive oil on Ockerman, H., and L. Basu. 2004. Other ingredients. In the quality characteristics of low-fat frankfurters. Chemistry and physics of comminuted products. In Meat Science 68(3):383–389. Encyclopedia of Meat Sciences, vol. 1, edited by C. Macfarlane, J. J., I. J. Mckenzie, R. H. Turner, and P. N. Devine and M. Dikeman. Oxford: Elsevier. Jones 1984

Keeled → Inglise keel
22 allalaadimist


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