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, and E. Puolanne. 2005. Reducing sodium of Fermented Meat and Poultry Products, edited by intake in meat products. Meat Science 70:531–542. F. Toldrá. Ames, Iowa: Blackwell Publishing. Tuominen, R., and M. Honkavaara. 1982. Effect of Kinsman, D. M. 1980. Principal Characteristics of electrically stimulated meat on processing properties Sausages of the World Listed by Country of Origin. of cooked sausage. Proceedings of 28th European Storrs, Conn.: University of Connecticut Press. Meeting of Meat Research Workers (ICoMST), Korkeala, H. 2006. Personal communication. University Madrid, Spain, 4.18. of Helsinki, Department of Food and Environmental Tornberg, E. 2005. Effects of heat on meat proteins— Hygiene. Helsinki, Finland. Implications on structure and quality of meat prod- Lawrie, R. A., and D. A. Ledward. 2006. Lawrie’s ucts. Meat Science 70:493–508

Keeled → Inglise keel
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