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"sourness" - 1 õppematerjal

sourness - suppressing peptides in cooked pork loins.
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teria (Samelis et al. 2000). The metabolic Delahunty, C. M., A. McCord, E. E. O’Neill, and P. A. activity of lactic acid bacteria under vacuum Morrisey. 1997. Sensory characterisation of cooked or modified atmosphere produces acidifica- hams by untrained consumers using free-choice pro- filing. Food Quality and Preference 8:381–388. tion or sourness, slime, gas, and generates Desmond, E. M., and T. A. Kenny. 2005. Effect of pelvic off-odors and color deterioration (Samelis suspension and cooking method on the processing and et al. 2000). Generally, the dominant LAB sensory properties of hams prepared from two pork muscles. Meat Science 69:425–431. are Lactobacillus, Carnobacterium, and Desmond, E. M., T. A

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