Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Juha Koivurinta"'
Publikováno v:
Agricultural and Food Science, Vol 50, Iss 3 (1978)
Tutkimuksessa etsittiin optimaaliset prosessointiolosuhteet ahvenen ja särjen marinointia varten. Säilyvyyden ja maun kannalta optimaaliset etikka ja suolakonsentraatiot sekä marinointiaika 10°C:n ja 20°C:n lämpötiloissa etsittiin sekä pienil
Externí odkaz:
https://doaj.org/article/0850a2a153574e62978b59fbeddb4cb1
Publikováno v:
Agricultural and Food Science, Vol 50, Iss 4 (1978)
The suitability of roach (Rutilus rutilus), perch (Perca fluviatilis), vendace (Coregonus albula L.), and whitefish (Coregonus sp.) for canning in small scale canning stations was tested. Various pretreatment methods and processing conditions were ev
Externí odkaz:
https://doaj.org/article/24148dc48c624d869e4cd7b06365f143
Publikováno v:
International Journal of Food Science & Technology. 14:561-570
Summary The possible inclusion of Pekilo biomass, which is a dried powder produced from the filamentous microfungus Paecilomyces varioti and containing about 50% protein, in meat based food systems was evaluated using two types of sausage and meat ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aad8aa07939b31c606f299fe3dc80a75
https://doi.org/10.1111/j.1365-2621.1979.tb00902.x
https://doi.org/10.1111/j.1365-2621.1979.tb00902.x
Publikováno v:
Food / Nahrung. 24:597-606
The properties of doughs containing various amounts of Pekilo biomass which is a dried powder produced from the filamentous microfungus Paecilomyces varioti and containing about 50% protein, were tested using Brabender farinograph and extensograph. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d449eb20c49b3e15a8c52aff78bbd62f
https://doi.org/10.1002/food.19800240702
https://doi.org/10.1002/food.19800240702
Autor:
Juha Koivurinta
Publikováno v:
Karstenia. 18:81-84
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa4d31a1c4796cf6d1dceb58095e165f
https://doi.org/10.29203/ka.1978.166
https://doi.org/10.29203/ka.1978.166
Publikováno v:
Chemischer Informationsdienst. 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e9ef23fb37ba00a078843e911dca0ab
https://doi.org/10.1002/chin.197517192
https://doi.org/10.1002/chin.197517192