Liha töötlemine
1991. Toldrá, F., M. Flores, and M. C. Aristoy. 1995. Enzyme
Studies on meat flavor. 1. Qualitative and quantitative generation of free amino acids and its nutritional
Cooked Ham 311
significance in processed pork meats. In Food Evaluation of the spoilage lactic acid bacteria in
Flavors: Generation, Analysis and Process Influence, modified-atmosphere-packaged artyan-type cooked
edited by G. Charalambous. Amsterdam: Elsevier ham using culture-dependent and culture independent
Science Publishers. approaches. Journal of Applied Microbiology
Toldrá, F., E. Rico, and J. Flores. 1992. Activities of 104:1341–1353.
pork muscle proteases in model cured meat systems. Vermeiren, L., F. Devlieghere, and J. Debevere. 2004.
Biochimie 74:291–296