Liha töötlemine
Marriott, N. G., J. B. Tracy, R. F. Kelly, and P. P. Toldrá, F. 1998. Proteolysis and lipolysis in flavour
Graham. 1983. Accelerated processing of boneless development of dry-cured meat products. Meat
hams to dry cured state. Journal of Food Protection Science 49:S101–110.
46:717–721. Toldrá, F. 2002. Dry-Cured Meat Products. Trumbull,
Moller J. K. S., C. E. Adamsen, R. R. Catharino, L. H. Conn.: Food & Nutrition Press.
Skibsted, and M. N. Eberlin. 2007. Mass spectromet- Toldrá, F. 2004a. Curing: (b) Dry. In Encyclopedia of
ric evidence for a zinc-porphyrin complex as the red Meat Sciences, edited by W. Jensen, C. Devine, and
pigment in dry-cured Iberian and Parma ham. Meat M. Dikemann. London: Elsevier Science Ltd.
Science 75:203–210. Toldrá, F. 2004b. Ethnic meat products: Mediterranean
annaabi.ee 
