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"fleischwirtscaft" - 1 õppematerjal

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Liha töötlemine

Cutting. Langford, UK: Meat Research Institute. Quality of Foods, edited by P. Zeuthen. London: Van Arsdel, W. B. 1969. Estimating quality change from Elsevier Applied Science. a known temperature history. In Quality and Stability Wirth, F. 1979. Chilling, freezing, storage and handling of Frozen Foods—Time-Temperature Tolerance and of meat: present state of our knowledge. Its Significance, edited by W. B. Van Arsdel, M. J. Fleischwirtscaft 59(12):1857–1861. Copley, and R. L. Olson. New York: Wiley- Woodhams, P. R., and R. A. Smith. 1965. Effect of Interscience. thawing procedures on the cooking and palatability Volz, F. E., W. A. Gortner, E. W. Pitz, and J. E. Miller. of lamb cuts. MIRINZ Report No. 99. The Meat 1949. The effect of ultraviolet light in the meat cooler Industry Research Institute of New Zealand. on the keeping quality of frozen pork

Keeled → Inglise keel
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