Liha töötlemine
H. Manley, T. A. McMeekin,
Armero, E., J. L. Navarro, M. I. Nadal, M. Baselga, and W. K. Nip, L. M. L. Nollet, M. S. Rahman, F. Toldrá,
F. Toldrá. 2002. Lipid composition of pork muscle and Y. L. Xiong. Boca Raton, Fla.: CRC Press.
as affected by sire genetic type. Journal of Food Guillard, A. S., J. L. LeQuere, and J. L. Vendeuvre.
Biochemistry 26:91–102. 1997. Emerging research approaches benefit to the
Baloga, D. W., G. A. Reineccius, and J. W. Miller. 1990. study of cooked cured ham flavour. Food Chemistry
Characterization of ham flavor using an atomic 59:567–572.
emission detector. Journal of Agricultural and Food Jiménez-Colmenero, F., M. Reig, and F. Toldrá. 2006.
Chemistry 38:2021–2026. New approaches for the development of functional
Cabedo, L., I. B. Picart, and I. C. Teixidó. 2008. meat products. In Advanced Technologies for Meat