"djelveh" - 1 õppematerjal

Liha töötlemine

Sebranek, J. G. 2003. Sausages and comminuted prod- Xiong, Y. L., E. A. Decker, G. H. Robe, and W. G. ucts. Encyclopedia of Food Sciences and Nutrition, Moody. 1993. Gelation of crude myofibrillar protein Volume 6, edited by B. Caballero, L. C. Trugo, P. M. isolated from beef heart under antioxidative condi- Finglas. Oxford: Elsevier Academic Press. tions. Journal of Food Science 58:1241–1244. Selmane, D., C. Vial, and G. Djelveh. 2008. Extraction Xiong, Y. L. 1994. Myofibrillar protein from different of proteins from slaughterhouse by-products: muscle fiber types: Implications of biochemical and Influence of operating conditions on functional prop- functional properties in meat processing. Critical erties. Meat Science 79(4):640–647. Reviews in Food Science and Nutrition 34:293– Solheim, R., and M. R. Ellekjær. 1993. Sensory quality 320.