Liha töötlemine
β-carotene as colorants. The spread had Professional.
distinctly superior spreadability properties, Kaack, K., H. N. Lærke, and A. S. Meyer. 2006. Liver
paté enriched with dietary fibre extracted from potato
keeping for about three months at refrigera- fibre as fat substitutes. European Food Research and
tion temperature. Technology 223(2):1438–2377.
A U.S. patent (5693350) describes a Kryscio, D. R., P. M. Sathe, R. Lionberger, L. Yu, M.
A. Bell, M. Jay, and J. Z. Hiltl. 2008. Spreadability
process for the preparation of a meat pâté measurements to assess structural equivalence (Q3)
having low-fat content. In the patent descrip- of topical formulations. A technical note. AAPS
tion, the expression “pâté having a low-fat Pharmaceutical Science and Technology 9(1):84–
annaabi.ee 
