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"rheological" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

Mahan, M. S. Brewer, F. K. McKeith, and J. those typical of PSE pork. Killefer. 2009. Effect of different dietary levels of PSE pork is undesirable to packers because natural-source vitamin E in grow-finish pigs on pork of high drip/purge loss, which represents quality and shelf life. Meat Science 83(4):723–730. Bourne, M. 1992. Calibration of rheological techniques value lost as “shrink,” while the light color used for foods. Journal of Food Engineering makes PSE pork less appealing to consumers 16:151–163. (Brewer and McKeith 1998). Pigs do differ Brewer, S., H. Lan, and F. McKeith. 1998. Consumer evaluation of pork appearance with differing physio-

Keeled → Inglise keel
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