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Alice D
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Decks in this class (18)
Lecture 03 - Lipids
Vad bestar de neutrala lipiderna ...,
Vad gor de neutrala lipiderna i d...,
Var finns adipose tissue mest
44
cards
Lecture 26/4 - meat history and purose
Vad ar det forsta konsumenterna g...,
Vad ser konsumenten pa nar denne ...,
Vad ser konsumenten pa nar den at...
18
cards
Lecture 26/4- meat struktur
Vad ar epimusium,
Vad ar perimusium,
Vad ar endomysium
50
cards
Lecture 27/4 - Compare meat types
Vilka tva huvudgrupper av muskler...,
Vilka muskelproteiner finns,
Vad bestar muskler av forutom pro...
26
cards
Lecture 28/4 - conversion of muscle to meat
In order for a skeletal muscle co...,
Varifran kommer atp,
Vad ar substrate level phosphoryl...
39
cards
Lecture 28/4 - tenderness
As a consumer how do you determin...,
Vilka faser sker under post morte...,
Vilka biochemical post mortem pro...
32
cards
Lecture 2/5 - colour and mesurments
Vad ar mesurment,
Vilka huvudsakliga delar ser man ...,
Vad ar viktigt nar man mater
50
cards
Lecture 2/5 - fågel
What specie s are considered poultry,
What are poultry raised for,
Hur har broilers andrats de senas...
30
cards
Induvidual studies - korv
An emulsion sausage is a complex ...,
Sausage production hur gar det till,
Sausage production smoking and co...
68
cards
Exercise 5 - boar taint
Origin of boar taint,
Hur produceras androstenone,
Hur produceras skatole
14
cards
Exercise 5 - endocrinology
Vad ar endocrine systemet,
Hormones definition,
Endocrine active substances vad a...
8
cards
Exercise 6 - ph and colour
Hur varierar fop mesurment mellan...,
Pse och loin skillnad varfor,
Varfor kan det komma sig att man ...
15
cards
Lecture 4/5 - lövsta
Hangmorning varfor vad ar negativ...,
Vad gor man istallet for hangmoring,
Hur ser flodet ut
29
cards
Lecture 11/5 - livsmedelsverket package
Aims of food control in sweden,
Duties and responsibilities som l...,
Food control in the european unio...
21
cards
Exercise 7 - ham and korv
Which are the positive and negati...,
Explain the different steps for t...,
Salt together with the ph value o...
12
cards
Lecture 19/5 - fisk
Hur ser odlandet av fisk ut i sto...,
Vad innehaller fisk for nyttiga f...,
Vilka olika typer av fiskodling f...
12
cards
Lecture 19/5 - fisk detariation
Hur ser man pa sensoriska kvalite...,
Vad ar quality index method vad f...,
Nutritional quality i fisken
21
cards
Study q
1 colour of meat is an important ...,
2 what is the reason for start of...,
4 describe the background why mea...
15
cards
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Animal food sience - meat
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