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"viaud" - 1 õppematerjal

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Liha töötlemine

Abdel-Moety, and A. Rauf. 1996. Compositional and Bloukas, I., and K. O. Honikel. 1992. The influence of thermal characterization of genuine and randomized additives on the oxidation of pork back fat and its lard: A comparative study. Journal of the American effect on water and fat binding in finely comminuted Oil Chemists’ Society 73:303–309. batters. Meat Science 32(1):31–43. Allais, I., C. Viaud, A. Pierre, and E. Dufour. 2004. Bloukas, J. G., E. D. Paneras, and G. C. Fournitzis. 1997. A rapid method based on front-face fluorescence Sodium lactate and protective culture effects on spectroscopy for the monitoring of the texture of quality characteristics and shelf-life of low-fat frank- meat emulsions and frankfurters. Meat Science furters produced with olive oil. Meat Science 67:219–229

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