{"version":"1.0","provider_name":"Gastrodontin maailma","provider_url":"https:\/\/gastrodontti.fi\/wp","author_name":"Samu","author_url":"https:\/\/gastrodontti.fi\/wp\/author\/samu\/","title":"Food Science: Vol 1. - Mureusoppi &ndash; Gastrodontin maailma","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\"><a href=\"https:\/\/gastrodontti.fi\/wp\/2020\/03\/09\/food-science-vol-1-mureusoppi\/\">Food Science: Vol 1. &#8211;  Mureusoppi<\/a><\/blockquote>\n<script type='text\/javascript'>\n<!--\/\/--><![CDATA[\/\/><!--\n\t\t\/*! This file is auto-generated *\/\n\t\t!function(d,l){\"use strict\";var e=!1,o=!1;if(l.querySelector)if(d.addEventListener)e=!0;if(d.wp=d.wp||{},!d.wp.receiveEmbedMessage)if(d.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!\/[^a-zA-Z0-9]\/.test(t.secret)){var r,a,i,s,n,o=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),c=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]');for(r=0;r<c.length;r++)c[r].style.display=\"none\";for(r=0;r<o.length;r++)if(a=o[r],e.source===a.contentWindow){if(a.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;a.height=i}if(\"link\"===t.message)if(s=l.createElement(\"a\"),n=l.createElement(\"a\"),s.href=a.getAttribute(\"src\"),n.href=t.value,n.host===s.host)if(l.activeElement===a)d.top.location.href=t.value}}},e)d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",t,!1),d.addEventListener(\"load\",t,!1);function t(){if(!o){o=!0;var e,t,r,a,i=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),s=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),n=l.querySelectorAll(\"iframe.wp-embedded-content\");for(t=0;t<n.length;t++){if(!(r=n[t]).getAttribute(\"data-secret\"))a=Math.random().toString(36).substr(2,10),r.src+=\"#?secret=\"+a,r.setAttribute(\"data-secret\",a);if(i||s)(e=r.cloneNode(!0)).removeAttribute(\"security\"),r.parentNode.replaceChild(e,r)}}}}(window,document);\n\/\/--><!]]>\n<\/script><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/gastrodontti.fi\/wp\/2020\/03\/09\/food-science-vol-1-mureusoppi\/embed\/\" width=\"600\" height=\"338\" title=\"&#8221;Food Science: Vol 1. &#8211;  Mureusoppi&#8221; &#8212; Gastrodontin maailma\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe>","thumbnail_url":"https:\/\/gastrodontti.fi\/wp\/wp-content\/uploads\/2020\/03\/artikkelikuva-mureusoppi.jpg","thumbnail_width":1600,"thumbnail_height":1051,"description":"Ruuanlaitto on sek\u00e4 tiedett\u00e4 ett\u00e4 taidetta. Ensimm\u00e4iseksi tarkastellaan lihan kypsennyksen tiedett\u00e4 ja syyseuraussuhteita. Miksi paistettu liha joskus menee sitke\u00e4ksi? Mit\u00e4 v\u00e4li\u00e4 on onko pannu kylm\u00e4 vai kuuma? Saako lihan laittaa pannuun j\u00e4\u00e4kaapista? V\u00e4lill\u00e4 lihank\u00e4sittelyyn liittyy paljon tietoa jonka perusteista ei ole mit\u00e4\u00e4n hajua, mutta asiat vaan pit\u00e4\u00e4 tehd\u00e4 tietyll\u00e4 tavalla. Avataan n\u00e4it\u00e4 v\u00e4h\u00e4n. Lihan syyt [&hellip;]"}