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"delvivo" - 1 õppematerjal

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, D. Ansorena, and I. Astiasaran. 2006. mechanical tests on sensory and consumer acceptance Nutritional and sensory properties of dry fermented of a meat product. Meat Science 28:141–158. sausages enriched with n-3 PUFAs. Meat Science Sheard, P. R., A. A. Taylor, A. W. J. Savage, A. M. 72:727–733 Robinson, R. I. Richardson, and G. R. Nute. 2001. Viana, F. R., V. D. M. Silva, F. M. Delvivo, C. S. Factors affecting the composition and amount of Bizzotto, and M. P. C. Silvestre. 2005. Quality of ham “white exudates” from cooked bacon. Meat Science pate containing bovine globin and plasma as fat 59:423–435. replacers. Meat Science 70:153–160. Chapter 27 Detection of Chemical Hazards Milagro Reig and Fidel Toldrá

Keeled → Inglise keel
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