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"okitani" - 1 õppematerjal

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438 Chapter 24 Nishimura, T., and H. Kato. 1988. Mechanisms involved Saiga, A., T. Okumura, T. Makihara, S. Katsuta, T. in the improvement of meat taste during postmortem Shimizu, R. Yamada, and T. Nishimura. 2003a. aging. Food Science and Technology International Angiotensin I-converting enzyme inhibitory peptides Tokyo 4:241–249. in a hydrolyzed chicken breast muscle extract. Nishimura, T., M. R. Rhue, A. Okitani, and H. Kato. Journal of Agricultural and Food Chemistry 51: 1988. Components contributing to the improvement 1741–1745. of meat taste during storage. Agricultural and Saiga, A., S. Tanabe, and T. Nishimura. 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

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