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"pastorelli" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

Journal of Food Science overall retention of minerals in cooked meat 44:1602–1605. has been reported to be between 84% and Calkins, C. R., and J. M. Hodgen. 2007. A fresh look at meat flavor. Meat Science 77:63–80. 90% (Rhee et al. 1993). Corino, C., S. Magni, E. Pagliarini, R. Rossi, G. Pastorelli, and L. M. Chiesa. 2002. Effects of dietary fats on meat quality and sensory characteristic of References heavy pig loins. Meat Science 60:1–8. Corino, C., G. Oriani, L. Pantaleo, G. Pastorelli, and G. Al-Khalifa, S. Abdulrahman, and A. A. Dawood. 1993. Salvatori. 1999. Influence of dietary Vitamin E sup-

Keeled → Inglise keel
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