Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"vendeuvre" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

carcass and meat quality characteristics of Creole and Trius, A., and J. G. Sebranek. 1996. Carrageenans and Large White pigs slaughtered at 90 kg BW. Meat their use in meat products. Critical Reviews in Food Science 76(1):165–171. Science and Nutrition 36:69–85. Ripoche, A., L. Le Guern, J. L. Martin, R. G. Taylor, Wang, S. F., and D. M. Smith. 1992. Functional proper- and J. L. Vendeuvre. 2001. Sausage structure analysis. ties and microstructure of chicken breast salt-soluble Journal of Food Science 66:670–674. protein as influenced by pH and temperature. Food Ruiz-Capillas, C., J. Carballo, and F. Jiménez- Structure 11:273–285. Colmenero. 2007. Consequences of high-pressure Wallingford, L. W., and T. P. Labuza. 1983. Evaluation

Keeled → Inglise keel
22 allalaadimist


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