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"skaggs" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

the B vitamins content, both under mild (70– 62:107–112. 90°C) and severe (120°C) conditions. These Boles, J. A., and J. E. Swan. 2002b. Meat and storage effects on processing characteristics of beef roasts. researchers found that after 5 minutes of Meat Science 62:121–127. cooking at 100°C, all B vitamins analyzed Boles, J. A., F. C. Parrish, Jr., C. L. Skaggs, and L. L. were not detectable in the homogenized Christian. 1991. Effect of porcine somatotropin, stress 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

Keeled → Inglise keel
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