Liha töötlemine
comminuted pork products using color and tempera- Calderon-Cervantes, F. 1984. Transferts de matières
ture. Effect of fat/lean ratio and starch. Meat Science sous l’effet de la chaleur en cours de fragmentation,
80(3):649–655. restructuration et cuisson des produits carnés divisés.
Barbut, S., and G. S. Mittal 1989. Effects of salt reduc- Thèse de Doctorat, Université B. Pascal, Clermont-
tion on the rheological and gelation properties of beef, Ferrand, France.
pork and poultry meat batters. Meat Science 26(3): Candogan, K., and N. Kolsarici. 2003. The effects of
177–191. carrageenan and pectin on some quality characteris-
Barbut, S., A. Gordon, and A. Smith. 1996. Effect of tics of low-fat beef frankfurters. Meat Science
annaabi.ee 
