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"casademont" - 1 õppematerjal

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G. Silveira, L. H. Stahnke, and R. Talon. Ames, Armero, E., J. L. Navarro, M. I. Nadal, M. Baselga, and Iowa: Blackwell. F. Toldrá. 2002. Lipid composition of pork muscle as Flores, M., M. C. Aristoy, T. Antequera, J. M. Barat, and affected by sire genetic type. Journal of Food F. Toldrá. 2009. Effect of prefreezing hams on endog- Biochemistry 26:91–102. enous enzyme activity during the processing of Arnau, J., L. Guerrero, G. Casademont, and P. Gou. Iberian dry-cured hams. Meat Science 82:241–246. 1995. Physical and chemical changes in different Flores, M., J. M. Barat, M. C. Aristoy, M. M. Peris, R. zones of normal and PSE dry cured ham during Grau, and F. Toldrá. 2006. Accelerated processing of processing. Food Chemistry 52:63–69. dry-cured ham. Part 2: Influence of brine thawing/ Barat, J. M., R. Grau, J. B. Ibáñez, M. J. Pagán, M

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