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"armenteros" - 1 õppematerjal

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Liha töötlemine

Meat Science hypertensive consumers. Most strategies 37:229–243. Carrapiso, A., F. Bonilla, and C. García. 2003. Effect of consist of the partial substitution of sodium crossbreeding and rearing system on sensory charac- chloride with mixtures of other chloride salts teristics of Iberian ham. Meat Science 65:623– (Armenteros et al. 2009) or alternative salts 629. Cassens, R. G. 1995. Use of sodium nitrite in cured such as potassium lactate (Costa-Corredor et meats today. Food Technology 49:72–81. al. 2009). Cava, R., J. M. Ferrer, M. Estévez, D. Morcuende, and F. Toldrá. 2004. Composition and proteolytic and

Keeled → Inglise keel
22 allalaadimist


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