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"preemulsified" - 1 õppematerjal

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Hugas, S. Bover-Cid, M. T. fermented sausages: a review. Trends in Food Science Veciana-Nogues, and T. Aymerich. 2006. Molecular, and Technology 15:452–457. technological and safety characterization of Gram- Muguerza, E., O. Gimeno, D. Ansorena, J. G. Bloukas, positive catalase-positive cocci from slightly fer- and I. Astiasaran. 2001. Effect of replacing pork mented sausages. International Journal of Food backfat with preemulsified olive oil on lipid fraction Microbiology 107:148–158. and sensory quality of Chorizo de Pamplona—A 198 Chapter 9 traditional Spanish fermented sausage. Meat Science Rodriguez, J. M., L. M. Cintas, P. Casaus, N. Horn, H. 59:251–258. M., Dodd, P. E., Hernandez, and M. J. Gasson. 1995. Muthukumarasamy, P., and R. A. Holley. 2006

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