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"vanderdriessche" - 1 õppematerjal

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In Encyclopedia of Meat Sciences, Encyclopedia of Meat Sciences, edited by W. Jensen, edited by W. Jensen, C. Devine, and M. Dikemann. C. Devine, and M. Dikemann. London, UK: Elsevier. London, UK: Elsevier. Demeyer, D. I., M. Raemakers, A. Rizzo, A. Holck, A. Hill, L. H., N. B. Webb, L. D. Mongol, and A. T. Adams. De Smedt, B. Ten Brink, B. Hagen, C. Montel, E. 1973. Changes in residual nitrite in sausages and lun- Zanardi, E. Murbrek, F. Leroy, F. Vanderdriessche, cheon meat products during storage. Journal of Milk K. Lorentsen, K. Venema, L. Sunesen, L. Stahnke, L. Food Technology 36:515–519. De Vuyst, R. Talon, R. Chizzolini, and S. Eerola. Honikel, K. O. 2009. Oxidative changes and their 2000. Control of bioflavor and safety in fermented control in meat and meat products. In Safety of Meat sausages: First results of a European project. Food and Processed Meat, edited by F. Toldrá. New York:

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