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Liha töötlemine
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Liha töötlemine

3: ucts. Journal of Food Science 68(1):164–169. Restructured Meat and Poultry Products, edited by A. Farouk, M. M., and S. X. Zhang. 2005. Pressure binding M. Pearson and T. R. Dutson. New York: Van of restructured beef steaks and cubes. Journal of Nostrand Reinhold Company. Muscle Foods 16:243–255. Igene, J. O., and A. M. Pearson. 1979. Role of phospho- Farouk, M. M., R. M. Kemp, and K. R. Taukiri. 2002. lipid and triglycerides in warmed over flavor develop- Adding value to beef and lamb. www.mirinz.com. ment in meat model system. Journal of Food Science Farouk, M. M., D. M. Graham, T. Wood, I. I. Hafegee, 44:1285–1290. M. M. Collinson, and N. J. Simmons. 2005a. Jeremiah, L. E., L. L. Gibson, and B. Cunningham. Development of a muscle stretching device: Effect on 1999. The influence of mechanical tenderization on meat quality

Keeled → Inglise keel
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