Liha töötlemine
acid and/or olive oil in liver pâtés: Effect on physico-
Carpenter, J., and R. Saffle. 1964. A simple method of chemical characteristics and oxidative stability. Meat
estimating the emulsifying capacity of various sausage Science 80:496–504.
meats. Journal of Food Science 26:774–781. Niinivaara, F. P., and P. Antila. 1972. Der Nährwert des
Cassens, R. G. 1990. Nitrite-Cured Meat. A Food Safety Fleisches. Alzey, Germany: E. Dietel & Co.
Issue in Perspective. Trumbull, Conn.: Food and Offer, P., and P. Knight. 1988. Structural basis of water-
Nutrition Press. holding in meat. Part 1. In Developments of Meat
Desmond, E. 2005. Reducing salt: A challenge for the Science, edited by R. A. Lawrie. London and New
meat industry. Meat Science 74:188–196. York: Elsevier Applied Science.
Feiner, G. 2006. Cooked sausage
annaabi.ee 
