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"kolloidchemie" - 1 õppematerjal

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Ayo, and J. Carballo. Grigelmo-Miguel, N., M. I. Abadías-Serós, and O. 2005. Physicochemical properties of low sodium Martín-Belloso. 1999. Characterisation of low-fat frankfurter with added walnut: effect of transgluta- high-dietary fibre frankfurters. Meat Science minase combined with caseinate, KCl and dietary 52(3):247–256. fibre as salt replacers. Meat Science 69(4):781– Hamm, R. 1972. Kolloidchemie des Fleisches. Berlin 788. and Hamburg: Paul Parey. Jiménez-Colmenero, F., M. Reig, and F. Toldra. 2006. Hamm, R. 1982. Post mortem changes in muscle with New approaches for the development of functional regard to processing of hot-boned beef. Food meat products. In Advanced Technologies for Meat Technology 36(11):105–115. Processing, edited by L. Nollet and F. Toldra.

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