Liha töötlemine
H., N. B. Webb, L. D. Mongol, and A. T. Adams.
De Smedt, B. Ten Brink, B. Hagen, C. Montel, E. 1973. Changes in residual nitrite in sausages and lun-
Zanardi, E. Murbrek, F. Leroy, F. Vanderdriessche, cheon meat products during storage. Journal of Milk
K. Lorentsen, K. Venema, L. Sunesen, L. Stahnke, L. Food Technology 36:515–519.
De Vuyst, R. Talon, R. Chizzolini, and S. Eerola. Honikel, K. O. 2009. Oxidative changes and their
2000. Control of bioflavor and safety in fermented control in meat and meat products. In Safety of Meat
sausages: First results of a European project. Food and Processed Meat, edited by F. Toldrá. New York:
Research International 33:171–180. Springer.
E. C. 2006. Commission Regulation (EC) No 627/2006 Hotchkiss, J. H., and R. S. Parker. 1990. Toxic com-
of 21 April 2006 implementing Regulation (EC) No pounds formed during processing and cooking. In
annaabi.ee 
