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"surburg" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

1986. Effect of cooking method on the texture Listeria monocytogenes and Salmonella enteric of epimysial tissue and rancidity in beef roasts. serovar Typhi in a typical bologna matrix during an Journal of Food Science 51(4):1057–1058, 1060. industrial cooking-cooling cycle. Journal of Food Werkhoff, P., J. Brüning, R. Emberger, M. Güntert, M. Protection 69:3025–3030. Köpsel, W. Kuhn, and H. Surburg. 1990. Isolation and Sato, K., and G. R. Hegarty. 1971. Warmed-over flavor characterization of volatile sulfur-containing meat in cooked meats. Journal of Food Science flavor components in model systems. Journal of 36:1098–1101. Agricultural Food Chemistry 38:777–791. Seideman, S. C., and P. R. Durland. 1984. The effect of Whyte, R., J. A. Hudson, and C. Graham. 2006.

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