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"lyphosphate" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

, and M. Ruusunen. 1981. The properties of von NaCl-Konzentration, pH-Wert und Diphosphat. connective tissue membrane and pig skin as raw mate- Fleischwirtschaft 59:1166–1172. rials for cooked sausage. Meat Science 5:371–382. Hamm, R. 1972. Kolloidchemie des Fleisches. Berlin Puolanne, E., and R. N. Terrell. 1983. Effects of rigor- and Hamburg: Paul Parey. state, levels of salt and sodium tripo-lyphosphate Hansen, L. 1960. Emulsion formation in finely chopped on physical, chemical and sensory properties of comminuted sausages. Food Technology 14:565– frankfurter-type sausages. Journal of Food Science 569. 48:1036–1038. Honikel, K. O. 2007. Principles of curing. In Handbook Ruusunen, M., and E. Puolanne. 2005. Reducing sodium of Fermented Meat and Poultry Products, edited by intake in meat products

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