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"nogues" - 1 õppematerjal

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Liha töötlemine

Mann, N. 2000. Dietary lean red meat and human Meat Science 6:397–404. evolution. European Journal of Nutrition 39:71– Muguerza, E., O. Gimeno, D. Ansorena, and I. 79. Astiasaran. 2004. New formulations for healthier dry Martin, B., M. Garriga, M. Hugas, S. Bover-Cid, M. T. fermented sausages: a review. Trends in Food Science Veciana-Nogues, and T. Aymerich. 2006. Molecular, and Technology 15:452–457. technological and safety characterization of Gram- Muguerza, E., O. Gimeno, D. Ansorena, J. G. Bloukas, positive catalase-positive cocci from slightly fer- and I. Astiasaran. 2001. Effect of replacing pork mented sausages. International Journal of Food backfat with preemulsified olive oil on lipid fraction Microbiology 107:148–158

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