Liha töötlemine
In Handbook of
be periodically examined at various places in Fermented Meat and Poultry, edited by F. Toldrá.
the room. Ames, Iowa: Blackwell Publishing.
Comaposada, J., J. Arnau, M. Garriga, M. Xargayó, L.
The water loss can be measured simply by Freixanet, J. Bernardo, M. Corominas, P. Gou, J.
the (eventually continuous) weighing of Lagares, and J. M. Monfort. 2008. Verfahren unter-
some of the product units in the room. This stützt trendorientierte Formate. Fleischwirtschaft
10:34–38.
can be solved by weighing devices mounted Gou, P., J. Comaposada, and J. Arnau. 2004. Moisture
on the drying frames. diffusivity in the lean tissue of dry-cured ham at dif-
ferent process times
annaabi.ee 
