Liha töötlemine
Beilken, S. L., P. E. Bouton, and P. V. Harris. 1986. product quality and yield. Journal of Food Engineering
Some effects on the mechanical properties of meat 77:289–294.
produced by cooking at temperature between 50° and Farmer, L. J., and R. L. S. Patterson. 1991. Compounds
60°C. Journal of Food Science 51:791–796. contributing to meat flavour. Food Chemistry
Bendall, J. R., and D. J. Restall. 1983. The cooking of 40:201–205.
single myofibre bundles and muscle strips from beef Fjelkner-Modig, S. 1986. Sensory properties of pork, as
M. psoas and M. sternomandibularis muscles at influenced by cooking temperature and breed. Journal
varying heating rates and temperatures. Meat Science of Food Quality 9:89–105.
8:93–117. Fox, J. B., and R. C. Benedict. 1987. Role of heme pig-
Bengtsson, N. E., B. Jakobsson, and M. Dagerskog
annaabi.ee 
