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Liha töötlemine
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Liha töötlemine

Journal of Animal Science The effects of hot-boned fat type, preblending treat- 83:223–230. ment and storage time on various physical, processing Chattong, U., A. Apichartsrangkoon, and A. E. Bell. and sensory characteristics of nonspecific luncheon 2007. Effects of hydrocolloid addition and high pres- loaves. Meat Sciences 23(2):131–138. sure processing on the rheological properties and Benz, J. M., S. K. Linneen, M. D. Tokach, S. S. Dritz, microstructure of a commercial ostrich meat product J. L. Nelssen, J. M. DeRouchey, R. D. Goodband, and “Yor” (Thai sausage). Meat Science 76(3):548–554. 164 Chapter 7 Chang, H. C., and J. A. Carpenter. 1997. Optimizing poultry meat on the rheological properties of sausage. quality of frankfurters containing oat bran and adder Journal of Food Engineering 68(2):185–189. water. Journal of Food Science 62:194–197

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