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Author: | Lehto, Satu |
Title: | Improving the quality of Scadinavian meat balls by replacing commercial breadcrumbs with oat |
Lihapullien laadun parantaminen korvaamalla valmistuksessa käytettäviä korppujauhoja kauralla | |
Publication type: | Licentiate thesis |
Publication year: | 2008 |
Pages: | 67 s. + liitt. Language: eng |
Department/School: | Biotekniikan ja kemian tekniikan laitos |
Main subject: | Biokemia ja mikrobiologia (Kem-30) |
Supervisor: | Laakso, Simo |
Instructor: | Lehtinen, Pekka |
OEVS: | Electronic archive copy is available via Aalto Thesis Database.
Instructions Reading digital theses in the closed network of the Aalto University Harald Herlin Learning CentreIn the closed network of Learning Centre you can read digital and digitized theses not available in the open network. The Learning Centre contact details and opening hours: https://learningcentre.aalto.fi/en/harald-herlin-learning-centre/ You can read theses on the Learning Centre customer computers, which are available on all floors.
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Location: | P1 Ark TKK 4513 | Archive |
Keywords: | meat lipids oat flavor hexanal liha rasva kaura aromi heksanaali |
ED: | 2016-04-18 |
INSSI record number: 53214
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