"rolfsen" - 1 õppematerjal

Liha töötlemine

Lebensmittel- Elsevier. Wissenschaft und-Technologie 29(5–6):507–514 McClement, J. 1999. Food Emulsions: Principles, Papadima, S. N., and J. G. Bloukas. 1999. Effect of fat Practice and Techniques. Boca Raton, Fla.: CRC level and storage conditions on quality characteristics Press. of traditional Greek sausages. Meat Science Mielnik, M. B., K. Aaby, K. Rolfsen, M. R. Ellekjær, 51(2):103–113. and A. Nilsson. 2002. Quality of comminuted sau- Pappa, I. C., J. G. Bloukas, and I. S. Arvanitoyannis. sages formulated from mechanically deboned poultry 2000. Optimization of salt, olive oil and pectin level meat. Meat Science 61(1):73–84. for low-fat frankfurters produced by replacing pork Modi, V. K., and M. Prakash. 2008. Quick and reliable backfat with olive oil