Liha töötlemine
food safety. Environmental and Nutritional ventions on microbiological, instrumental color, and
Interactions 2:35–50. sensory color and odor characteristics of ground beef.
Naidu, A. S., J. Tulpinski, K. Gustilo, R. Nimmagudda, Meat Science 61(3):307–313.
and J. B. Morgan. 2003. Activated lactoferrin part 2: Prasai, R. K., G. R. Acuff, L. M. Lucia, D. S. Hale, J.
Natural antimicrobial for food safety. Agrofood W. Savell, and J. B. Morgan. 1991. Microbiological
Industry Hi-Tech May/June:27–31. effects of acid decontamination of beef carcasses at
Nou, X., M. Rivera–Betancourt, J. M. Bosilevac, T. L. various locations in processing. Journal of Food
Wheeler, S. D. Shackelford, B. L. Gwartney, J. O. Protection 54(1):868–872.
Reagan, and M. Koohmaraie. 2003. Effect of chemi- Ransom, J. R., K. E. Belk, J. N. Sofos, J. D