Liha töötlemine
Lörincz and
process. Meat Science 80: 231. J. Lencsepeti. Budapest: Mezögazdasagi Kiadó
Mossel, D. A. A. 1971. Physiological and metabolic (Publisher of Agriculture).
attitudes of microbial groups. Journal of Applied Zukál, E. 1959. Crystals precipitated in salami (in
Bacteriology 34:95. Hungarian). Húsipar (Meat Industry) 8(2):108.
Offer, G. J. Tirinck. 1983. On the mechanism of water
holding in meat. Meat Science 8:245.
Chapter 12
Smoking
Zdzisław E. Sikorski and Edward Kołakowski
Introduction forced by mechanical equipment and shaped
according to a computer program adjusted to
Smoking, drying, and salting of meats belong the kind of smoked goods. The temperature
to the oldest methods of food preservation
annaabi.ee 
