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"tkachuk" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

(2006) studied the effect of fiber with high Crang, A., M. Sturdy, and J. Bowcott. 2006. Bottled and cellulose content in reduced-fat pig liver canned meat products. II. Processing requirements for domestic methods. Journal of the Science of Food and paté, and found that this product had better Agriculture 9(9):565–575. flavor and texture than the original product. Daubert, C. R., J. A. Tkachuk, V. D. Truong. 2007. One of the main problems with low-fat Quantitative measurement of food spreadability using the vane method. Journal of Texture Studies pastes is developing good spreading charac- 29(4):427–435. teristics. Patel and Gupta (2006) describe a Dziezak, J. D. 1991. Enzymes in food and beverage low-fat spread based on soy. The formulation processing. Food Technology 45(1):77–85.

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