shtml http://www.veinimaailm.ee/teemad/oliivid_jutt/oliivide_korje.shtml www.kokaraamat.ee/uudised.php?kID=371 http://www.veinimaailm.ee/teemad/oliivid_jutt/oliivioli_pressimine.shtml http://www.veinimaailm.ee/teemad/oliivid_jutt/oliiviolide_klassifikatsioon.shtml http://www.veinimaailm.ee/teemad/oliivid_jutt/maitsev_ja_tervislik.shtml http://www.okyanusbilgiambari.com/Bilim/Okyanus-OliveFermentation.pdf Kasutatud materjal: G. Bianchi: Lipids and phenols in table olives. Eur. J. Lipid Sci. Technol. 105 (2003) 229242 6
Journal of Animal 48:69–74. Science 77:1755–1761. Barbut, S., A. Gordon, and A. Smith. 1996. Effect of Davey, C. L., and A. F. Neiderer. 1977. Cooking tender- cooking temperature on the microstructure of meat izing in beef. Meat Science 1:271–276. batters prepared with salt and phosphate. Lebensm.- Drummond, L. S., and D.-W. Sun. 2006. Feasibility of Wiss. u.-Technol. 29:475–480 water immersion cooking of beef joints: Effect on Beilken, S. L., P. E. Bouton, and P. V. Harris. 1986. product quality and yield. Journal of Food Engineering Some effects on the mechanical properties of meat 77:289–294. 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
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