Liha töötlemine
+ solubilisation
fragmentation + solubilisation
T° < 7°C
precooked fatty liquid +
tissue (>80°C) emulsifying structuration 1
Structuration
egents 35°C < T° < 55°C
spices + T° > 35°C
(caseinate)
ascorbate
spices + structuration 2
additives T° > 35°C
thermal treatment thermal treatment
Figure 7.1. a
annaabi.ee 
