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"carrageenans" - 1 õppematerjal

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Liha töötlemine

, and R. Pla. 2007. Simultaneous appli- Regenstein, J. M. 1988. Meat batter: Why it is not an cation of transglutaminase and high pressure to emulsion. Proc Recip Meat Conf 41:40–43. improve functional properties of chicken meat gels. Renaudeau, D., and J. Mourot. 2007. A comparison of Food Chemistry 100(1):264–272. carcass and meat quality characteristics of Creole and Trius, A., and J. G. Sebranek. 1996. Carrageenans and Large White pigs slaughtered at 90 kg BW. Meat their use in meat products. Critical Reviews in Food Science 76(1):165–171. Science and Nutrition 36:69–85. Ripoche, A., L. Le Guern, J. L. Martin, R. G. Taylor, Wang, S. F., and D. M. Smith. 1992. Functional proper- and J. L. Vendeuvre. 2001. Sausage structure analysis. ties and microstructure of chicken breast salt-soluble Journal of Food Science 66:670–674

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