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"lanthionine" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

products: Quality implications. Meat Science 36:169– 5:18–25. 189. SCF. 1995. Smoke flavorings: Report of the Scientific Lipton, S. H., C. E. Bodwell, and A. H. Coleman Jr. Committee for Food, opinion adopted on 23 June 1977. Amino acid analyzer studies of the products of 1993. 34 series Food Science Techniques. European peroxide oxidation of cystine, lanthionine and homo- Commission. cystine. Journal of Agriculture and Food Chemistry Sen, N. P., P. A. Baddoo, and S. W. Seaman. 1987. 25:624–628. Volatile nitrosamines in cured meats packaged in Maga, J. A. 1987. The flavour chemistry of wood smoke. elastic rubber nettings. Journal of Agricultural and Food Reviews International 3:139–183. Food Chemistry 35:346–350. Moats, W. A. 1994

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