"hydrodyanamic" - 1 õppematerjal

Liha töötlemine

nents. Journal of Food Science 35:175–177. collagen solubility of bovine semitendinosus muscle. Leander, R. C., H. B. Hedrick, M. F. Brown, and J. A. Meat Science 64:191–198. White. 1980. Comparison of structural changes in Patel, J. R., A. C. Williams-Campbell, M. N. Liu, and bovine longissimus and semitendinosus muscles M. B. Solomon. 2005. Effect of hydrodyanamic pres- during cooking. Journal of Food Science 45:1–6, 12. sure treatment and cooking on inactivation of Leskanich, C. O., K. R. Matthews, C. C. Warkup, Escherichia coli O157:H7 in blade-tenderized beef R. C. Noble, and M. Hazzledine. 1997. The effect of steaks. Journal of Muscle Foods 16:342–353. dietary oil containing (n-3) fatty acids on the fatty Pepe, O. G. Blaiotta, F. Bucci, M. Anastasio, M. Aponte,