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"trugo" - 1 õppematerjal

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Schut, J. 1976. Meat emulsions. In Food Emulsions, and red broiler muscles. Journal of Food Science edited by S. Friberg. New York: Marcel Dekker. 57(3):581–585. Sebranek, J. G. 2003. Sausages and comminuted prod- Xiong, Y. L., E. A. Decker, G. H. Robe, and W. G. ucts. Encyclopedia of Food Sciences and Nutrition, Moody. 1993. Gelation of crude myofibrillar protein Volume 6, edited by B. Caballero, L. C. Trugo, P. M. isolated from beef heart under antioxidative condi- Finglas. Oxford: Elsevier Academic Press. tions. Journal of Food Science 58:1241–1244. Selmane, D., C. Vial, and G. Djelveh. 2008. Extraction Xiong, Y. L. 1994. Myofibrillar protein from different of proteins from slaughterhouse by-products: muscle fiber types: Implications of biochemical and

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