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"maciez" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

loins from Duroc cross lines (Duroc/Landrace watery pork muscle. Journal of Food Science 27: 144. and Duroc/Hampshire) than in those from Bianchini, W., A. C. Silveira, and A. M. Jorge. 2007. Pietrain, RN- Hampshire, rn+ Hampshire, Efeito do grupo genético sobre as características de Berkshire, and Large White carcasses. Pork carcaça e maciez da carne fresca e maturada de bovinos superprecoces. Revista Brasileira de from Pietrain-sires was lightest and least Zootecnia 36(6):2109–2117. pink. The color defects observed in PSE pork Blanchard, P. J., C. C. Warkup, M. Ellis, M. B. Willis, are also linked to postmortem pH decline and and P. Avery. 1999. The influence of the proportion

Keeled → Inglise keel
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