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"goodband" - 1 õppematerjal

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Liha töötlemine

ment and storage time on various physical, processing Chattong, U., A. Apichartsrangkoon, and A. E. Bell. and sensory characteristics of nonspecific luncheon 2007. Effects of hydrocolloid addition and high pres- loaves. Meat Sciences 23(2):131–138. sure processing on the rheological properties and Benz, J. M., S. K. Linneen, M. D. Tokach, S. S. Dritz, microstructure of a commercial ostrich meat product J. L. Nelssen, J. M. DeRouchey, R. D. Goodband, and “Yor” (Thai sausage). Meat Science 76(3):548–554. 164 Chapter 7 Chang, H. C., and J. A. Carpenter. 1997. Optimizing poultry meat on the rheological properties of sausage. quality of frankfurters containing oat bran and adder Journal of Food Engineering 68(2):185–189. water. Journal of Food Science 62:194–197. Delaitre, J. M., N. Corcuff, and D. Lorient. 1988. Cheftel, J. C., J. L. Cuq, and D. Lorient. 1985

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