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"lekkiego" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

Acta Alimentaria Polonica (special edition):83–84. 5(2):301–310 (in Polish). Tóth, L., and K. Potthast. 1984. Chemical aspects of the Kurko, V. I. 1963. The Chemical and Physicochemical smoking of meat and meat products. In Advances in Foundations of the Smoking Process. Warsaw: Food Research, vol. 29, edited by C. O. Chichester, . Wydawnictwa Przemysłu Lekkiego i Spozywczego E. M. K. Mrak, and B. S. Schweigert. New York: (in Polish). Academic Press. Kurko, V. I. 1966. On the role and importance of indi- Watts, B. M., and M. Faulkner. 1954. Antioxidative vidual smoke phenols in inhibiting the oxidative dete- effects of liquid smokes. Food Technology rioration of smoked meats. XII European Congress of 8:158–161. Meat Research Workers, Sandefjord

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