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Liha töötlemine
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Liha töötlemine

W. Rogers, and O. A. Young. New York: cooked ham and extend its shelf life, such as Marcel Dekker. the use of protective cultures (Vermeiren et Fernandez, X., S. Gilbert, and J. L. Vendeuvre. 2002. al. 2004), the use of additives such as lactate Effects of halothane genotype and pre-slaughter treat- ment on pig meat quality. Part 2. Physico-chemical and salts (Stekelenburg & Kant-Muermans traits of cured-cooked ham and sensory traits of cured- 2001), and antimicrobial packaging (Marcos cooked and dry-cured hams. Meat Science 62:439– et al. 2007, 2008; Jofré et al. 2008a, b). In 446. Flores, M., Y. Sanz, A. M. Spanier, M. C. Aristoy, and addition, several authors have used microbial F. Toldrá. 1998

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