Liha töötlemine
Garrido, S. Brown, D. D., and R. T. Toledo. 1975. Relation between
Bañón, and Y. L. Xiong. 2007. Prediction of meat chopping temperatures and fat and water binding in
emulsion stability using reflection photometry. comminuted meat batters. Journal of Food Science
Journal of Food Engineering 82(3):10–315. 40:1061–1064.
Andrés, S. C., M. E. Garcia, N. E. Zaritzky, and A. N. Bucharles, C., J. P. Girard, B. Desmoulin, C. W. Yuan,
Califano. 2006. Storage stability of low-fat chicken and M. Bonnet. 1987. Influence de la nature des
sausages. Journal of Food Engineering 72(4): lipides ingérés et du type sexuel sur la composition et
311–319. les propriétés fonctionnelles des tissus adipeux sous-
Archer, B. J., S. K. Johnson, H. M. Devereux, and A. L. cutanés du porc. Revue française Corps Gras
Baxter. 2004
annaabi.ee 
