Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"thorkelsson" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

, A. M. Spanier, and F. Toldrá. 1998. Flavour 39:1257–1261. analysis of dry-cured ham. In Flavor of Meat, Meat Buscailhon, S., J. L. Berdagué, and G. Monin. 1993. Products and Seafoods, edited by F. Shahidi. London: Time-related changes in volatile compounds of lean Blackie Academic & Professional. tissue during processing of French dry-cured ham. Haseth, T. T., G. Thorkelsson, and M. S. Sidhu. 2007. Journal of the Science of Food and Agriculture North European products. In Handbook of Fermented 63:69–75. Meat and Poultry, edited by F. Toldrá, Y. H. Hui, I. Buscailhon, S., G. Gandemer, and G. Monin. 1994a. Astiasarán, W. K. Nip, J. G. Sebranek, E. T. G. Time-related changes in intramuscular lipids of Silveira, L. H. Stahnke, and R. Talon. Ames, Iowa: French dry-cured ham

Keeled → Inglise keel
22 allalaadimist


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