Liha töötlemine
L. Cutting, 3.1–3.6. Langford, Sanz. 2000. Protein denaturation and structural
UK: Meat Research Institute. damage during high-pressure-shift freezing of porcine
Bendall, J. R. 1974. The snags and snares of freezing and bovine muscle. Journal of Food Science
rapidly after slaughter. In Meat Freezing: Why and 65:1002–1008.
How? Meat Research Institute Symposium No. 3, Gilbert, S. E., R. Whyte, G. Bayne, S. M. Paulin, R. J.
edited by C. L. Cutting. Langford, UK: Meat Research Lake, and P. van der Logt. 2007. Survey of domestic
Institute. food handling practices in New Zealand. International
Bernholdt, H. F. 1974. Merchandising frozen meats and Journal of Food Microbiology 117(3):306–311.
consumer attitudes in purchasing and preparation. In Grujic, R., L. Petrovic, B. Pikula, and L. Amidzic. 1993.
annaabi.ee 
