Liha töötlemine
Thesis
Dikeman. London: Elsevier Academic Press. Universiteit Utrecht. Utrecht, Neth.: Ponsen &
Morales, R., J. Arnau, X. Serra, L. Guerrero, and P. Gou. Loyen.
2008. Texture changes in dry-cured ham pieces by Zukál, E. 1973. Meat Processing. In Handbook of Meat
mild thermal treatments at the end of the drying Industry (in Hungarian), edited by F. Lörincz and
process. Meat Science 80: 231. J. Lencsepeti. Budapest: Mezögazdasagi Kiadó
Mossel, D. A. A. 1971. Physiological and metabolic (Publisher of Agriculture).
attitudes of microbial groups. Journal of Applied Zukál, E. 1959. Crystals precipitated in salami (in
Bacteriology 34:95. Hungarian). Húsipar (Meat Industry) 8(2):108.
Offer, G. J. Tirinck. 1983. On the mechanism of water
holding in meat. Meat Science 8:245.
Chapter 12
Smoking
Zdzisław E