Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"sherkat" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

2006a. Dry-cured ham. In Handbook of Food Mora, L., M. A. Sentandreu, K. M. Koistinen, P. D. Science, Technology and Engineering, vol. 4, edited Fraser, F. Toldrá, and P. M. Bramley. 2009. Naturally by Y. H. Hui, E. Castell-Perez, L. M. Cunha, I. generated small peptides derived from myofibrillar Guerrero-Legarreta, H. H. Liang, Y. M. Lo, D. L. proteins in serrano dry-cured ham. Journal of Marshall, W. K. Nip, F. Shahidi, F. Sherkat, Agricultural and Food Chemistry 57:3228–3234. R. J. Winger, and K. L. Yam. Boca Raton, Fla.: CRC Motilva, M. J., F. Toldrá, and J. Flores. 1992. Assay of Press. lipase and esterase activities in fresh pork meat and Toldrá, F. 2006b. Biochemistry of processing meat and dry-cured ham. Z Lebensmitel Untersuchung und poultry. In Food Biochemistry and Food Processing, Forschung 195:446–450. edited by Y. H

Keeled → Inglise keel
22 allalaadimist


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