Liha töötlemine
database of nitrosamines, heterocyclic amines, and in Parma ham. Meat Science 67:95–100.
polycyclic aromatic hydrocarbons. Journal of Wakamatsu, J., J. Okui, Y. Ikeda, T. Nishimura, and A.
Nutrition 134:2011–2014. Hattori. 2004b. Establishment of a model experiment
Kisskalt, K. 1899. Beiträge zur Kenntnis der Ursachen system to elucidate the mechanism by which Zn-
des Rotwerdens des Fleisches beim Kochen nebst protoporphyrin IX is formed in nitrite-free dry-cured
einigen Versuchen über die Wirkung der schwefeli- ham. Meat Science 68(2):313–317.
Chapter 7
Emulsification
Irene Allais
Definition and the second heat treatment is the cooking
of the final product (Figure 7.1b).
annaabi.ee 
