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"bodwell" - 1 õppematerjal

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Food Chemistry 37:135–144. Detection of Chemical Hazards 479 Kanner, J. 1994. Oxidative processes in meat and meat Comprehensive Reviews in Food Science and Safety products: Quality implications. Meat Science 36:169– 5:18–25. 189. SCF. 1995. Smoke flavorings: Report of the Scientific Lipton, S. H., C. E. Bodwell, and A. H. Coleman Jr. Committee for Food, opinion adopted on 23 June 1977. Amino acid analyzer studies of the products of 1993. 34 series Food Science Techniques. European peroxide oxidation of cystine, lanthionine and homo- Commission. cystine. Journal of Agriculture and Food Chemistry Sen, N. P., P. A. Baddoo, and S. W. Seaman. 1987. 25:624–628. Volatile nitrosamines in cured meats packaged in Maga, J. A

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