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
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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