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"mueffling" - 1 õppematerjal

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Wood. 1985. Niñoles, L., G. Clemente, S. Ventanas, and J. Benedito. Relationship between functional (fat binding, emulsi- 2007. Quality assessment of Iberian pigs through fying) and physicochemical properties of muscle pro- backfat ultrasound characterization and fatty acid teins. Effects of heating, freezing, pH and species. composition. Meat Science 76(1):102–111. Journal of Food Science 50(4):1034–1040. Nowak, B., T. Von Mueffling, J. Grotheer, G. Klein, and Lin, K. W., and H. Y. Huang. 2003. Konjac/gellan gum B. M. Watkinson. 2007. Energy content, sensory mixed gels improve the quality of reduced-fat frank- properties, and microbiological shelf life of german furters. Meat Science 65(2):749–755. bologna-type sausages produced with citrate or phos- Lurueña-Martínez, M. A., A. M. Vivar-Quintana, and I. phate and with inulin as fat replacer. Journal of Food

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