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"lipophilicity" - 1 õppematerjal

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W. Pensabene, R. A. Gates, and R. Adam. Mitteilungsblatt der Fleischforschung Kulmbach 1998. Nitrosamine formation in processed hams as 47:177–185. related to reformulated elastic rubber netting. Journal Møller, J. K. S., C. E. Adamsen, and L. H. Skibsted. of Food Science 63:276–278. 2003. Spectral characterisation of red pigment in Fox, J. B., and S. A. Ackerman. 1968. Formation of Italian-type dry-cured ham. Increasing lipophilicity nitric oxide myoglobin: Mechanisms of the reaction during processing and maturation. European Food with various reductants. Journal of Food Science Research and Technology 216:290–296. 33:364–370. Parolari, G., L. Gabba, and G. Saccani. 2003. Extraction Grever, A. B. G., and A. Ruiter. 2001. Prevention of properties and absorption spectra of dry cured hams

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