Strucni dio04.indd

نویسندگان

  • Bystrický
  • I. Mráz
  • D. Máté
چکیده

muscle“. Journal of Agriculture and Food Chemistry 48, 50145022. Sentandreu, M.A., F. Toldrá (2001a): Importance of dipeptidylpeptidase II in postmotrem pork muscle. Meat Science 57, 93103. Sentandreu, M.A., F. Toldrá (2001b): Dipeptidylpeptidase IV from porcine skeletal muscle: purification and biochemical properties. Food Chemistry 75, 159-168. Toldrá, F. (2002): Dry-cured meat products. Food and Nutrition press, inc. Trumbull, Connecticut, USA. Toldrá, F., J. Flores, C.A. Voyle (1990): Study of the white film developed on cut surfaces of vaccum-packed dry-cured ham. Journal of Food Science 55, 1189-1191. Zeece, M. G., K. Katoh (1989): Catepsin D and its effects on myofibrillar proteins. A rewiew. Journal of Food Biochemistry 13,157-178.

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تاریخ انتشار 2008