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"proteinous" - 1 õppematerjal

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Toldrá. 2004. Composition and proteolytic and References lipolytic enzyme activity in muscle Longissimus dorsi from Iberian pigs and industrial genotype pigs. Food Adamsen C. E., J. K. S. Moller, G. Parolari, L. Gabba, Chemistry 88:25–33. and L. H. Skibsted. 2006a. Changes in Zn-porphyrin Costa-Corredor A., X. Serra, J. Arnau, and P. Gou. 2009. and proteinous pigments in Italian dry-cured ham Reduction of NaCl content in restructured dry-cured during processing and maturation. Meat Science hams: Post-resting temperature and drying level 74:373–379. effects on physicochemical and sensory parameters. Adamsen C. E., J. K. S. Moller, K. Laursen, K. Olsen, Meat Science 83:390–397. and L. H. Skibsted. 2006b. Zn-porphyrin formation in Coutron-Gambetti, C., and G

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