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"stabiliza" - 1 õppematerjal

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F. Chen. 1994. Low-fat, no added salt in mediated polymerization of crude actomyosin refined restructured beef steaks with various binders. Journal from mechanically deboned poultry meat. Journal of of Muscle Foods 5:407–418. Muscle Foods 3:1–14. Dickinson, E. 1997. Enzymatic crosslinking as a tool for Ahn, J., I. U. Grun, and L. N. Fernando. 2002. food colloid rheology control and interfacial stabiliza- Antioxidant properties of natural plant extracts con- tion. Trends in Food Science and Technology taining polyphenolic compounds in cooked ground 8:334–339. beef. Journal of Food Science 67:1364–1369. Dwivedi, S, M. N. Vasavada, and D. Cornforth. 2006. Al-Joher, M. A., and A. D. Clarke. 1993. Effect of hot Evaluation of antioxidant effects and sensory attri-

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