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"spectromet" - 1 õppematerjal

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Liha töötlemine

1998. Proteolysis and lipolysis in flavour Graham. 1983. Accelerated processing of boneless development of dry-cured meat products. Meat hams to dry cured state. Journal of Food Protection Science 49:S101–110. 46:717–721. Toldrá, F. 2002. Dry-Cured Meat Products. Trumbull, Moller J. K. S., C. E. Adamsen, R. R. Catharino, L. H. Conn.: Food & Nutrition Press. Skibsted, and M. N. Eberlin. 2007. Mass spectromet- Toldrá, F. 2004a. Curing: (b) Dry. In Encyclopedia of ric evidence for a zinc-porphyrin complex as the red Meat Sciences, edited by W. Jensen, C. Devine, and pigment in dry-cured Iberian and Parma ham. Meat M. Dikemann. London: Elsevier Science Ltd. Science 75:203–210. Toldrá, F. 2004b. Ethnic meat products: Mediterranean. Montgomery, R. E., J. D. Kemp, and J. D. Fox. 1976

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