Liha töötlemine
A. Roeder, P. M. Davidson, W. M.
myosin heavy chain composition in pig muscle as Pumfrey, and G. T. Schelling. 1996. Dose-response
related to meat quality. Livestock Production Science effects of vitamin E supplementation on growth per-
73(2–3):265–273 formance and meat characteristics in beef and dairy
D’Souza, D. N., R. D. Warner, B. J. Leury, and F. R. steers. Canadian Journal of Animal Science
Dunshea. 1998. The effect of dietary magnesium 76(1):63–72.
aspartate supplementation on pork quality. Journal of Gorraiz, C., M. J. Beriain, J. Chasco, and K. Insausti.
Animal Science 76:104–109. 2002. Effect of aging time on volatile compounds,
Ellis, M., A. Webb, P. Avery, and I. Brown. 1996. The odor, and flavor of cooked beef from Pirenaica and
annaabi.ee 
