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"noncrusted" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

Drying 229 Kovács, E. 1961. Ripening and hardness of salami (in Ruiz-Ramirez, J., X. Serra, J. Arnau, and P. Gou. 2005a. Hungarian). Húsipar (Meat Industry) 10(4):146. Profiles of water content, water activity and texture in Krispien, K., W. Rödel, and L. Leistner. 1979. A sug- crusted dry-cured loin and in noncrusted dry-cured gested method for calculating the water activity of loin. Meat Science 69:519 meat products from the water and common salt con- Ruiz-Ramirez, J., X. Serra, J. Arnau, and P. Gou. 2005b. tents. Fleischwitschaft 59(8):1173. Relationship between water content, NaCl content, Leistner, L., and W. Rödel. 1976. Inhibition of microor- pH and texture parametes in dry-cured muscles. Meat ganisms in food by water activity

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