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"seafoods" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

jugated linoleic acid, selenium, and vitamin E, with Limousin, and Piedmontese sires. Journal of Animal or without animal protein, on the quality of pork from Science 79(7):1751–1756. female pigs. Journal of Animal Science 86(6): Maga, J. A. 1998. Umami flavor in meat. In Flavor of 1402–1409. Meat, Meat Products, and Seafoods, edited by F. Joo, S. T., R. Kauffman, B. C. Kim, and G. B. Park. Shahidi. London: Blackie Academic and Professional. 1999. The relationship of sarcoplasmic and myofibril- Maruri, J. L., and D. K. Larick. 1992. Volatile concen- lar protein solubility to colour and water-holding tration and flavor of beef as influenced by diet. capacity in porcine longissimus muscle. Meat Science Journal of Food Science 57(6):1275–1281. 52:291–297

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