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Liha töötlemine
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Liha töötlemine

45:463–482. Bioscience, Biotechnology and Biochemistry Dransfield, E., and D. Etherington. 1981. Enzymes in the 66:202–205. tenderization of meat. In Enzymes and Food Hasler, C. M. 1988. Functional foods: Their role in Processing. London: Applied Science Publishers. disease prevention and health promotion. Food Erkkilä, S., M. Venäläinen, S. Hielm, E. Petäjä, E. Technology 52(10):63–70. Puolanne, and T. Mattila-Sandholm. 2000. Survival Hau, J., D. Cazes, and L. B. Fay. 1997. Comprehensive of Escherichia coli O157:H7 in dry sausage fer- study of the “beefy meaty peptide.” Journal of mented by probiotic lactic acid bacteria. Journal of Agricultural and Food Chemistry 45:1351–1355. the Science of Food and Agriculture 80:2101–2104. Heasman, M., and J

Keeled → Inglise keel
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