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"shorthose" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

susceptibility, and final end point of cooking on boiled ham without fortification. the sensory, physical, and chemical properties of Rhee et al. (1993) reported that samples pork loin chops. Journal of Animal Science lower in fat had a lower retention level of 69:2865–2870. Bouton, P. E., P. V. Harris, and W. R. Shorthose. 1976. thiamin, riboflavin, and B12. These samples Dimensional changes in meat during cooking. Journal lost more of their weight in water, which of Texture Studies 7:179–192. resulted in the loss and destruction of more Bouton, P. E., P. V. Harris, and W. R. Shorthose. 1982. The effect of temperature and ultimate pH on the

Keeled → Inglise keel
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