Liha töötlemine
Girard, J. P., C. Denoyer, and T. Maillard. 1990. Le Iwasaki, T., K. Noshiroya, N. Saitoh, K. Okano, and K.
hachage grossier. La restructuration des pâtes fines. In Yamamoto. 2006. Studies of the effect of hydrostatic
Technologie de la viande et des produits carnés, col- pressure pretreatment on thermal gelation of chicken
lection sciences & techniques agroalimentaire. Paris: myofibrils and pork meat patty. Food Chemistry
Ed. Lavoisier Tec et Doc. 95(3):474–483.
Gordon, A., and S. Barbut. 1997. Meat batters: Effect Jarmoluk, A., and Z. Pietrasik. 2003. Response surface
of chemical modification on protein recovery and methodology study on the effects of blood plasma,
functionality. Food Research International 30:15– microbial transglutaminase and κ-carrageenan on
11