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"artyan" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

1991. Toldrá, F., M. Flores, and M. C. Aristoy. 1995. Enzyme Studies on meat flavor. 1. Qualitative and quantitative generation of free amino acids and its nutritional Cooked Ham 311 significance in processed pork meats. In Food Evaluation of the spoilage lactic acid bacteria in Flavors: Generation, Analysis and Process Influence, modified-atmosphere-packaged artyan-type cooked edited by G. Charalambous. Amsterdam: Elsevier ham using culture-dependent and culture independent Science Publishers. approaches. Journal of Applied Microbiology Toldrá, F., E. Rico, and J. Flores. 1992. Activities of 104:1341–1353. pork muscle proteases in model cured meat systems. Vermeiren, L., F. Devlieghere, and J. Debevere. 2004. Biochimie 74:291–296

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