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"fretheim" - 1 õppematerjal

Liha töötlemine
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Critical erties. Meat Science 79(4):640–647. Reviews in Food Science and Nutrition 34:293– Solheim, R., and M. R. Ellekjær. 1993. Sensory quality 320. of low-fat sausages affected by fat substitutes. Food Xiong, Y. L. 1997. Structure–function relationships of Quality and Preference 4(3):127–131. muscle proteins. In Food Proteins and Their Samejima, K., B. Egelandsdal, and L. Fretheim. 1985. Applications, edited by S. Damodaran and A. Paraf. Heat gelation properties and protein extractability of New York: Marcel Dekker. beef myofibrils. Journal of Food Science 50:1540– Xiong, Y. L., X. Lou, R. J. Harmon, C. Wang, and 1543, 1555. W. G. Moody. 2000. Salt and pyrophosphate-induced Solignat, G., and F. Crouseilles. 2003. Produits de char- structural changes in myofibrils from chicken red and

Keeled → Inglise keel
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