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"eroski" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

, K. Fehlhaber, C. Klug, and K. Kop. 1999. particles. These ingredients also provide Investigations into the activity of enzymes produced gelling and texturizing properties; they bind by spoilage-causing bacteria: A possible basis for improved shelf-life estimation. Food Microbiology juice and brine, control syneresis, improve 16:531–540. sliceability, and increase product yield. Consumer Eroski. http://www.consumer.es/web/es/ Protein-polysaccharide co-gelling allows a alimentacion/aprender_a_comer_bien/curiosidades/ 2008/01/19/145977.php. Site describing commercial reduction in lipid content. Kaack and others characteristics of liver pâté and pâté de foie gras. (2006) studied the effect of fiber with high Crang, A., M. Sturdy, and J. Bowcott. 2006. Bottled and

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