Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"saccani" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

Spectral characterisation of red pigment in Fox, J. B., and S. A. Ackerman. 1968. Formation of Italian-type dry-cured ham. Increasing lipophilicity nitric oxide myoglobin: Mechanisms of the reaction during processing and maturation. European Food with various reductants. Journal of Food Science Research and Technology 216:290–296. 33:364–370. Parolari, G., L. Gabba, and G. Saccani. 2003. Extraction Grever, A. B. G., and A. Ruiter. 2001. Prevention of properties and absorption spectra of dry cured hams clostridium outgrowth in heated and hermetically made with and without nitrite. Meat Science sealed meat products by nitrite and nitrate. European 64:483–490. Food Research Technology 213:165–169. Penguin Books. 2000. The New Penguin Thesaurus. Haldane, J. 1901. The red color of salted meat

Keeled → Inglise keel
22 allalaadimist


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