Liha töötlemine
Leniger, P. Linko, G. Varela, and G. Vos. London: Institute.
Elsevier Applied Science. Everington, D. W. 2001. Development of equipment for
Bendall, J. R. 1972. The influence of rate of chilling on rapid freezing. In Rapid Cooling of Food, Meeting of
the development of rigor and cold shortening. In Meat IIR Commission C2, Bristol, UK, Section 2.
Chilling—Why and How? Meat Research Institute Fernandez-Martin, F., L. Otero, M. T. Solas, and P. D.
Symposium No 2, C. L. Cutting, 3.1–3.6. Langford, Sanz. 2000. Protein denaturation and structural
UK: Meat Research Institute. damage during high-pressure-shift freezing of porcine
Bendall, J. R. 1974. The snags and snares of freezing and bovine muscle. Journal of Food Science
rapidly after slaughter. In Meat Freezing: Why and 65:1002–1008.
How? Meat Research Institute Symposium No
annaabi.ee 
