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Liha töötlemine
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Liha töötlemine

Meyer. 2006. Liver paté enriched with dietary fibre extracted from potato keeping for about three months at refrigera- fibre as fat substitutes. European Food Research and tion temperature. Technology 223(2):1438–2377. A U.S. patent (5693350) describes a Kryscio, D. R., P. M. Sathe, R. Lionberger, L. Yu, M. A. Bell, M. Jay, and J. Z. Hiltl. 2008. Spreadability process for the preparation of a meat pâté measurements to assess structural equivalence (Q3) having low-fat content. In the patent descrip- of topical formulations. A technical note. AAPS tion, the expression “pâté having a low-fat Pharmaceutical Science and Technology 9(1):84– 86. content” designates pâtés having a total fat Leistner, L. 1985. Hurdle technology applied to meat

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