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B. Solomon. 2005. Effect of hydrodyanamic pres- during cooking. Journal of Food Science 45:1–6, 12. sure treatment and cooking on inactivation of Leskanich, C. O., K. R. Matthews, C. C. Warkup, Escherichia coli O157:H7 in blade-tenderized beef R. C. Noble, and M. Hazzledine. 1997. The effect of steaks. Journal of Muscle Foods 16:342–353. dietary oil containing (n-3) fatty acids on the fatty Pepe, O. G. Blaiotta, F. Bucci, M. Anastasio, M. Aponte, acid, physicochemical, and organoleptic characteris- and F. Villani. 2006. Staphylococcus aureus and tics of pig meat and fat. Journal Animal Science staphylococcal enterotoxin A in breaded chicken 75:673–683. products: Detection and behavior during the cooking Lombardi-Boccia, G., S. Lanzi, and A. Aguzzi. 2005. process. Applied and Environmental Microbiology

Keeled → Inglise keel
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