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"hydrocolloids" - 1 õppematerjal

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Liha töötlemine

ties and microstructure of chicken breast salt-soluble Journal of Food Science 66:670–674. protein as influenced by pH and temperature. Food Ruiz-Capillas, C., J. Carballo, and F. Jiménez- Structure 11:273–285. Colmenero. 2007. Consequences of high-pressure Wallingford, L. W., and T. P. Labuza. 1983. Evaluation processing of vacuum-packaged frankfurters on the of the water binding properties of food hydrocolloids formation of polyamines: Effect of chilled storage. by physical/chemical methods and in a low meat Food Chemistry 104(1):202–208. emulsion. Journal of Food Science 48:1–5. Ruiz-Carrascal, J., and J. Regenstein. 2002. Emulsion Wilson, N. R. 1981. Sausages and other comminuted stability and water uptake ability of chicken breast meat products. In Meat and Meat Products, Factors

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