Liha töötlemine
1998. Comparison of
New approaches for the development of functional muscle proteolytic and lipolytic enzyme levels in raw
meat products. In Advanced Technologies for Meat hams from Iberian and White pigs. Journal of the
Processing, edited by L. M. L. Nollet and F. Toldrá. Science of Food and Agriculture 76:117–122.
Boca Raton, Fla.: CRC Press. Sentandreu, M. A., M. Armenteros, J. J. Calvete, A.
Kemp, J. D., D. F. O. Abidoye, B. E. Langlois, J. B. Ouali, M. C. Aristoy, and F. Toldrá. 2007. Proteomic
Franklin, and J. D. Fox. 1980. Effect of curing ingre- identification of actin-derived oligopeptides in
dients, skinning, and boning on yield, quality, and dry-cured ham. Journal of Agricultural and Food
microflora of country hams. Journal of Food Science Chemistry 55:3613–3619.
45:174–177. Stalder, K. J., N. L. Berry, D. J