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"talmont" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

muscle quality and breed differences for high and low beef quality–A review. Animal Science Papers and glycolytic potential groups in swine. Special Reports 24(3):173–189. Circular—Ohio Agricultural Research and Honikel, K., C. Fischer, and R. Hamm. 1981. Influence Development Center, No. 171:45–49. of postmortem changes in bovine muscle on the Fernandez, X., G. Monin, A. Talmont, J. Mourot, and B. water-holding capacity of beef. Postmortem storage Lebret. 1999. Influence of intramuscular fat content of muscle at 20 °C. Journal of Food Science 46: on the quality of pig meat—1. Composition of the 1–6. 40 Chapter 2 Imafidon, G. I., and A. Spanier. 1994. Unraveling the and gilts from two genotypes. Journal of Animal secret of meat flavor. Trends in Food Science and Science 75:934–941.

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