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"dagerskog" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

single myofibre bundles and muscle strips from beef Fjelkner-Modig, S. 1986. Sensory properties of pork, as M. psoas and M. sternomandibularis muscles at influenced by cooking temperature and breed. Journal varying heating rates and temperatures. Meat Science of Food Quality 9:89–105. 8:93–117. Fox, J. B., and R. C. Benedict. 1987. Role of heme pig- Bengtsson, N. E., B. Jakobsson, and M. Dagerskog. ments and nitrite in oxidative processes. In Warmed- 1976. Cooking of beef by oven roasting: A study of Over Flavor of Meat, edited by A. J. St. Angelo and heat and mass transfer. Journal of Food Science M. E. Bailey. Orlando, Fla.: Academic Press. 41:1047–1053. Fox, J. B., W. E. Townsend, S. A. Ackerman, and C. E. Bertola, N. C., A. E. Bevilacqua, and N. E. Zaritzky. Swift. 1967

Keeled → Inglise keel
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