Sourness-suppressing peptides in cooked pork loins

Bioscience, Biotechnology and Biochemistry

Volumn 68, Issue 8, 2004, Pages 1657-1662

  Okumura, Tomoyuki ^a   Yamada, Ryoji ^a   Nishimura, Toshihide ^b  

^a NIPPON MEAT PACKERS INC   (Japan)

^b HIROSHIMA UNIVERSITY   (Japan)

Author keywords

Postmortem conditioning; Sourness suppressing peptide; Vacuum cooked

Indexed keywords

LACTIC ACID; PEPTIDE;

AMINO ACID SEQUENCE; ANIMAL; ARTICLE; ARTIFICIAL MEMBRANE; CHEMISTRY; EPITHELIUM; MEAT; MOLECULAR GENETICS; PHYSIOLOGY; SWINE; TASTE; TONGUE;

AMINO ACID SEQUENCE; ANIMALS; EPITHELIUM; LACTIC ACID; MEAT; MEMBRANES, ARTIFICIAL; MOLECULAR SEQUENCE DATA; PEPTIDES; SWINE; TASTE; TONGUE;

EID: 4644241563     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.68.1657     Document Type: Article

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