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"fleischwitschaft" - 1 õppematerjal

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, X. Serra, J. Arnau, and P. Gou. 2005a. Hungarian). Húsipar (Meat Industry) 10(4):146. Profiles of water content, water activity and texture in Krispien, K., W. Rödel, and L. Leistner. 1979. A sug- crusted dry-cured loin and in noncrusted dry-cured gested method for calculating the water activity of loin. Meat Science 69:519 meat products from the water and common salt con- Ruiz-Ramirez, J., X. Serra, J. Arnau, and P. Gou. 2005b. tents. Fleischwitschaft 59(8):1173. Relationship between water content, NaCl content, Leistner, L., and W. Rödel. 1976. Inhibition of microor- pH and texture parametes in dry-cured muscles. Meat ganisms in food by water activity. In Inhibition and Science 70:579 Inactivation of Vegetative Microbes, edited by F. A. Toldrá, F. 2006. The role of muscle enzymes in dry- Skinner, W. B. Hugo

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