Liha töötlemine
, and J. M. Ames. 1986 The effect of heat
volatile compounds of cooked beef from Spanish on beef aroma: comparisons of chemical composition
cattle breeds. Meat Science 70:83–90. and sensory properties. Flavor and Fragrance Journal
Janz, J., P. Morel, R. Purchas, V. Corrigan, S. 13:91–104.
Cumarasamy, B. Wilkinson, and W. Hendriks. MacNeil, M. D., R. E. Short, and E. E. Grings. 2001.
2008. The influence of diets supplemented with con- Characterization of topcross progenies from Hereford,
jugated linoleic acid, selenium, and vitamin E, with Limousin, and Piedmontese sires. Journal of Animal
or without animal protein, on the quality of pork from Science 79(7):1751–1756.
female pigs. Journal of Animal Science 86(6): Maga, J. A. 1998. Umami flavor in meat. In Flavor of
1402–1409
annaabi.ee 
