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"crouseilles" - 1 õppematerjal

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In Food Proteins and Their Samejima, K., B. Egelandsdal, and L. Fretheim. 1985. Applications, edited by S. Damodaran and A. Paraf. Heat gelation properties and protein extractability of New York: Marcel Dekker. beef myofibrils. Journal of Food Science 50:1540– Xiong, Y. L., X. Lou, R. J. Harmon, C. Wang, and 1543, 1555. W. G. Moody. 2000. Salt and pyrophosphate-induced Solignat, G., and F. Crouseilles. 2003. Produits de char- structural changes in myofibrils from chicken red and cuterie. Matières carnées de base. F6500 in Techniques white muscles. Journal of the Science of Food and de l’Ingénieur, traité Agroalimentaire. Paris: Agriculture 80:1176–1182. FRANCE ISSN. Yilmaz, I. 2004. Effects of rye bran addition on fatty Sørheim, O., S. Uglem, P. Lea, J. R. Claus, and B

Keeled → Inglise keel
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