Liha töötlemine
meat emulsions and frankfurters. Meat Science furters produced with olive oil. Meat Science
67:219–229. 45(2):223–238.
Álvarez, D., M. Castillo, F. A. Payne, M. D. Garrido, S. Brown, D. D., and R. T. Toledo. 1975. Relation between
Bañón, and Y. L. Xiong. 2007. Prediction of meat chopping temperatures and fat and water binding in
emulsion stability using reflection photometry. comminuted meat batters. Journal of Food Science
Journal of Food Engineering 82(3):10–315. 40:1061–1064.
Andrés, S. C., M. E. Garcia, N. E. Zaritzky, and A. N. Bucharles, C., J. P. Girard, B. Desmoulin, C. W. Yuan,
Califano. 2006. Storage stability of low-fat chicken and M. Bonnet. 1987. Influence de la nature des
sausages. Journal of Food Engineering 72(4): lipides ingérés et du type sexuel sur la composition et
annaabi.ee 
