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Quick and its color stability during storage. In Meat Freezing: Freezing August:50–53. Why and How? Meat Research Institute Symposium, Sebranek, J. G., P. N. Sang, R. E. Rust, D. G. Topei, and No. 3, edited by C. L. Cutting. Langford, UK: Meat A. A. Kraft. 1978. Influence of liquid nitrogen, liquid Research Institute. carbon dioxide and mechanical freezing on sensory Maria, G. T., J. Abril, and A. Casp. 2005. Surface heat properties of ground beef patties. Journal of Food transfer coefficients for refrigeration and freezing of Science 43:842–844. foods immersed in an ice slurry. International Journal Sundsten, S., A. Andersson, and E. Tornberg. 2001. The of Refrigeration 28:1040–1047. effect of the freezing rate on the quality of hamburger. Miles, C. A., M. J. Morley, and M. Rendell. 1999

Keeled → Inglise keel
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