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Liha töötlemine
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Liha töötlemine

Food and Agriculture 14:787–793. physico-chemical properties of beef M. longissimus Locker, R. N., and G. J. Daines. 1973. The effect of dorsi frozen at different freezing rates. Meat Science repeated freeze-thaw cycles on tenderness and 33:319–331. cooking loss in beef. Journal of the Science of Food Sacks, B., N. H. Casey, E. Boshof, and H. Vanzyl. 1993. and Agriculture 24:1273–1275. Influence of freezing method on thaw drip and protein Love, J. D., and A. M. Pearson. 1971. Lipid oxidation loss of low-voltage electrically stimulated and non- in meat and meat products: A review. Journal of the stimulated sheep’s muscle. Meat Science American Oil Chemists’ Society 48(10):547– 34(2):235–243. 549

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