Liha töötlemine
Y., M. A. Davidson, and J. A. Marcy. 2004a.
hydration, solubility and charges of muscle proteins Process lethality prediction for Escherichia coli
during heating of meat. Food Research 25:587– O157:H7 in raw franks during cooking and fully
610. cooked franks during post-cook pasteurization.
Hamm, R., and K. Hofmann. 1965. Changes in the sul- Journal of Food Science 69:FMS112–FMS116.
phydryl and disulphide groups in beef muscle proteins Murphy, R. Y., B. L. Beard, E. M. Martin, A. E. Keener,
during heating. Nature 207:1269–1271. and T. Osaili. 2004b. Predicting process lethality of
Hasty, J. L., E. van Heugten, M. T. See, and D. K. Escherichia coli O157:H7, Salmonella, and Listeria
Larick. 2002. Effect of vitamin E on improving fresh monocytogenes in ground, formulated and formed
pork quality in Berkshire- and Hamshire-sired pigs
annaabi.ee 
