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"seyler" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

Meat tenderization: Possible causes and 363. mechanisms. Journal of Muscle Foods 1:129–165. Sorimachi, H., S. Ohmi, Y. Emori, H. Kawasaki, T. C. Ouali, A. 1992. Proteolytic and physicochemical mecha- Saido, S. Ohno, Y. Minami, and K. Suzuki. 1990. A nisms involved in meat texture development. novel member of the calcium-dependent cysteine pro- Biochimie 74:251–265. tease family. Biological Chemistry Hoppe-Seyler Ouali, A., X. Vignon, and M. Bonnet. 1991. Osmotic 371:171–176. pressure changes in postmortem muscles: Factors of Sorimachi, H., and K. Suzuki. 2001. The structure of variation and possible causative agents. Proceedings calpain. Journal of Biochemistry 129:653–664. of the 37th International Congress of Meat Science Spencer, M. J., D. E. Croall, and J. G. Tidball. 1995. and Technology 452–456

Keeled → Inglise keel
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