7. Bibliography

Books

Kamozawa, A., & Talbot, H. A. (2010). Ideas in food: great recipes and why they work. New York: Clarkson Potter.

Journals

Kieliszek, M., & Misiewicz, A. (2013). Microbial transglutaminase and its application in the food industry. A review. , 59(3), . Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3971462/

Schwenke, K. D. (1978). The science and technology of gelatin. Herausgegeben von A. G. Ward u. A. Courts, XVI und 564 Seiten mit zahlreichen Abb. U. Tab., academic press London, New York, San Francisco 1977. Preis: 18, 00 £; 39, 50 $. Food / Nahrung, 22(4), 444–445. doi:10.1002/food.19780220424

Tseng, T.-F., Liu, D.-C., & Chen, M.-T. (2002). Evaluation of Transglutaminase from pig plasma on the quality of milk curd. Asian-Australasian Journal of Animal Sciences, 15(1), 106–110. doi:10.5713/ajas.2002.106

Websites

Bonné, J. (2005, February 11). Noodles, reinvented. Retrieved January 14, 2017, from Science, http://www.nbcnews.com/id/6915287/#.WHn9wLZ9634

Celiac disease antibody tests. Retrieved January 15, 2017, from https://labtestsonline.org/understanding/analytes/celiac-disease/tab/sample/

Hird, V. (2014, March 19). The meat we eat ... Or don’t eat. The Guardian. Retrieved from https://www.theguardian.com/lifeandstyle/2014/mar/19/meat-dairy-waste

Myth: “Glue” is used to hold some meat together. (2017). Retrieved January 14, 2017, from http://www.meatmythcrushers.com/myths/myth-glue-is-used-to-hold-some-meat-together.php

Proteins, V. (2016, November 10). Easy Gluten-free Baked Meatballs (with a video!). Retrieved January 20, 2017, from http://www.vitalproteins.com/blog/easy-gluten-free-baked-meatballs-with-a-video/

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