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"konserveringsteknik" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

6%–10% fat. Also animal fat has been in vacuum packages. Journal of Food Protection replaced with vegetable fat or even conju- 64:1949–1955. Cooked Sausages 325 Bøgh-Sørensen, L., J. Heimerke, M. Jul. 1981. Røgning Martin, D., J. Ruiz, R. Kivikari, and E. Puolanne. 2008. (Smoking). In Konserveringsteknik (Preservation Partial replacement of pork fat by conjugated linoleic Technology). Copenhagen: DSR Forlag. acid and/or olive oil in liver pâtés: Effect on physico- Carpenter, J., and R. Saffle. 1964. A simple method of chemical characteristics and oxidative stability. Meat estimating the emulsifying capacity of various sausage Science 80:496–504. meats. Journal of Food Science 26:774–781. Niinivaara, F. P., and P. Antila. 1972

Keeled → Inglise keel
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