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"breidenstein" - 1 õppematerjal

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652. in frankfurters. Meat Science 50(1):81–89. Claus, J. R., C. Jhung-Won, and G. J. Flick 1994. Desmond, E., D. Troy, and D. Buckley. 1998. The Processed meats/poultry/seafood. In Muscle Foods: effects of tapioca starch, oat fibre and whey protein Meat, Poultry, and Seafood Technology, edited by D. on the physical and sensory properties of low-fat beef M. Kinsman, A. W. Kotula, and B. C. Breidenstein. burgers. Lebensmittel Wissenschaft und Technologie New York: Chapman and Hall. 31(7&8):653–657. Claus, J. R., and O. Sørheim. 2006. Preserving prerigor Farouk, M. M., and J. E. Swan. 1997. Effect of pH at meat functionality for beef patty production. Meat time of salting on the functional properties of pre- Science 73(3):459–466. rigor beef. Meat Science 45:463–472. Cofrades, S., M. A

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