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"vasavada" - 1 õppematerjal

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Liha töötlemine

Muscle Foods 3:1–14. Dickinson, E. 1997. Enzymatic crosslinking as a tool for Ahn, J., I. U. Grun, and L. N. Fernando. 2002. food colloid rheology control and interfacial stabiliza- Antioxidant properties of natural plant extracts con- tion. Trends in Food Science and Technology taining polyphenolic compounds in cooked ground 8:334–339. beef. Journal of Food Science 67:1364–1369. Dwivedi, S, M. N. Vasavada, and D. Cornforth. 2006. Al-Joher, M. A., and A. D. Clarke. 1993. Effect of hot Evaluation of antioxidant effects and sensory attri- processing on the properties of restructured beef with butes of Chinese 5-spice ingredients in cooked ground algin/calcium binders. Journal of Muscle Foods beef. Journal of Food Science 71:12–17. 4:13–25. Elgasim, E. A., W. H. Kennick, A. F. Anglemier, E. A. Bell, R. G., A. Ben, C

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