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"nonsurgical" - 1 õppematerjal

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, M. Bonneau, E. H. von Borell, S. Cinotti, nitrite for the processing of meat products. Meat M. Gunn, B. Fredriksen, M. Giersing, D. B. Morton, Science 78:68–76. F. A. M. Tuyttens, and A. Velarde. 2006. A review of Hughes, R. B. 1988. Bacon technology—Or bringing the welfare consequences of surgical castration in home the bacon. Food Technology International, piglets and the evaluation of nonsurgical methods. Europe. Animal Welfare 15:277–289. Ingram, M. 1971. Bacon curing. Food Industries of Ranken, M. D. 1981. The use of ascorbic acid in meat South Africa Feb:29–32. processing. In Vitamin C (Ascorbic Acid), edited by Jakobsen, M., and G. Bertelsen. 2004. Predicting the J. N. Counsell and D. H. Corning. New York: Applied amount of carbon dioxide absorbed in meat

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