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"fehlhaber" - 1 õppematerjal

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Liha töötlemine

References etc.), and plant proteins. Other carbohydrates, such as starches (preferably pregelatized Baranyi, J., and T. A. Roberts. 1995. Mathematics of starch), develop instant and stable viscosity; predictive food microbiology. International Journal of Food Microbiology 26:199–218. konjac flour also acts as a substitute for fat Braun, P., 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

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