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"sternomandibularis" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

produced by cooking at temperature between 50° and Farmer, L. J., and R. L. S. Patterson. 1991. Compounds 60°C. Journal of Food Science 51:791–796. contributing to meat flavour. Food Chemistry Bendall, J. R., and D. J. Restall. 1983. The cooking of 40:201–205. single myofibre bundles and muscle strips from beef Fjelkner-Modig, S. 1986. Sensory properties of pork, as M. psoas and M. sternomandibularis muscles at influenced by cooking temperature and breed. Journal varying heating rates and temperatures. Meat Science of Food Quality 9:89–105. 8:93–117. Fox, J. B., and R. C. Benedict. 1987. Role of heme pig- Bengtsson, N. E., B. Jakobsson, and M. Dagerskog. ments and nitrite in oxidative processes. In Warmed- 1976. Cooking of beef by oven roasting: A study of Over Flavor of Meat, edited by A. J. St

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