Liha töötlemine
2003b.
Biological Chemistry 52:2323–2330. Antioxidant activity of peptides obtained from porcine
Okumura, T., R. Yamada, and T. Nishimura. 2004. myofibrillar proteins by protease treatment. Journal
Sourness-suppressing peptides in cooked pork loins. of Agricultural and Food Chemistry 51:3661–
Bioscience, Biotechnology and Biochemistry 68: 3667.
1657–1662. Sameshima, T., C. Magome, K. Takeshita, K. Arihara,
Ovesen, L. 2004a. Cardiovascular and obesity health M. Itoh, and Y. Kondo. 1998. Effect of intestinal
concerns. In Encyclopedia of Meat Sciences. Oxford, Lactobacillus starter cultures on the behaviour of
UK: Elsevier. Staphylococcus aureus in fermented sausage.
Ovesen, L. 2004b. Cancer health concerns. In International Journal of Food Microbiology 41:
Encyclopedia of Meat Sciences
annaabi.ee 
