Improving the quality of Scadinavian meat balls by replacing commercial breadcrumbs with oat
No Thumbnail Available
Journal Title
Journal ISSN
Volume Title
Helsinki University of Technology |
Licentiate thesis
Checking the digitized thesis and permission for publishing
Instructions for the author
Instructions for the author
Author
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
