Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"uglem" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

2000. Salt and pyrophosphate-induced Solignat, G., and F. Crouseilles. 2003. Produits de char- structural changes in myofibrils from chicken red and cuterie. Matières carnées de base. F6500 in Techniques white muscles. Journal of the Science of Food and de l’Ingénieur, traité Agroalimentaire. Paris: Agriculture 80:1176–1182. FRANCE ISSN. Yilmaz, I. 2004. Effects of rye bran addition on fatty Sørheim, O., S. Uglem, P. Lea, J. R. Claus, and B. acid composition and quality characteristics of low-fat Egelandsdal. 2006. Functional properties of pre-rigor, meatballs. Meat Science 67(2):245–249. pre-salted ground beef chilled with solid carbon Yuste, J., M. Mor-Mur, M. Capellas, B. Guamis, and R. dioxide. Meat Science 73(3):459–466. Pla. 1999a. Mechanically recovered poultry meat sau- 168 Chapter 7

Keeled → Inglise keel
22 allalaadimist


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