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"milchwissenschaft" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

Arnau. 1996. 6:307–317. Potassium chloride, potassium lactate and glycine as El Soda, M., M. Korayem, and N. Ezzat. 1986. The sodium chloride substitutes in fermented sausages and esterolytic and lipolytic activities of lactobacilli. III: in dry-cured pork loin. Meat Science 42:37–48. Detection and characterisation of the lipase system. Hambraeus, L. 1999. Meat or wheat for the next millen- Milchwissenschaft 41:353–355. nium? Plenary lecture. Animal- and plant-food-based Erkkila, S., and E. Petaja. 2000. Screening of commer- diets and iron status: benefits and costs. Proceedings cial meat starter cultures at low pH and in the presence of the Nutrition Society 58:235–242. of bile salts for potential probiotic use. Meat Science Iacumin, L., G. Comi, C. Cantoni, and L. Cocolin. 2006. 55:297–300

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