Improving the quality of Scadinavian meat balls by replacing commercial breadcrumbs with oat
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Helsinki University of Technology |
Licentiate thesis
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Instructions for the author
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Date
2008
Department
Major/Subject
Biokemia ja mikrobiologia
Mcode
Kem-30
Degree programme
Language
en
Pages
67 s. + liitt.
Series
Description
Supervisor
Laakso, SimoThesis advisor
Lehtinen, PekkaKeywords
meat, liha, lipids, rasva, oat, kaura, flavor, aromi, hexanal, heksanaali