Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"tistr850" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

International Journal of Food Microbiology Microbiology 6:199–205. 81:137–145. Sanz, Y., S. Fadda, G. Vignolo, M.-C. Aristoy, G. Noonpakdee, W., S. Sitthimonchai, S. Panyim, and S. Oliver, and F. Toldra. 1999b. Hydrolysis of muscle Lertsiri. 2004. Expression of the catalase gene katA myofibrillar proteins by Lactobacillus curvatus and in starter culture Lactobacillus plantarum TISTR850 Lactobacillus sake. International Journal of Food tolerates oxidative stress and reduces lipid oxidation Microbiology 53:115–125. in fermented meat product. International Journal of Sanz, Y., S. Fadda, G. Vignolo, M.-C. Aristoy, G. Food Microbiology 95:127–135. Oliver, and F. Toldra. 1999a. Hydrolytic action of Paramithiotis, S., D.-M. Kagkli, V. A. Blana, G.-J. E. Lactobacillus casei CRL 705 on pork muscle sarco- Nychas, and E

Keeled → Inglise keel
22 allalaadimist


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