Liha töötlemine
Meat Science dants: Chemical and physical aspects. In Antioxidants
57:319–324. in Muscle Foods. New York: Wiley-Interscience.
Arihara, K., and M. Ohata. 2008. Bioactive compounds Dentali, S. 2002. Regulation of functional foods and
in meat. In Meat Biotechnology. New York: Springer. dietary supplements. Food Technology 56(6):89–
Arihara, K., H. Ota, M. Itoh, Y. Kondo, T. Sameshima, 94.
H. Yamanaka, M. Akimoto, S. Kanai, and T. Miki. De Vuyst, L., G. Falony, and F. Leroy. 2008. Probiotics
1998. Lactobacillus acidophilus group lactic acid bac- in fermented sausages. Meat Science 80:75–78.
teria applied to meat fermentation. Journal of Food Dhiman, T. R., S. H. Nam, and A. L. Ure. 2005. Factors
Science 63:544–547. affecting conjugated linoleic acid content in milk and
436 Chapter 24
meat
annaabi.ee 
