Liha töötlemine
Talon. 2006. Formation of biofilm by
of meat enzymes in ripening and flavour generation Staphylococcus xylosus. International Journal of
in dry fermented sausages. First results of a European Food Microbiology 25-109(1–2):88–96.
project. Food Chemistry 59(4):539–545. Rantsiou, K., and L. Cocolin. 2006. New developments
Montel, M., J. Reitz, R. Talon, J. Berdagué, and S. in the study of the microbiota of naturally fermented
Rousset-Akrim. 1996. Biochemical activities of sausages as determined by molecular methods: A
Micrococcaceae and their effects on the aromatic pro- review. International Journal of Food Microbiology
files and odours of a dry sausage model. Food 108:255–267.
Microbiology 13:489–499. Rodríguez, M., F. Nùnez, J. Còrdoba, M. Bermùdez, and
Montel, M., F. Masson, and R. Talon. 1998. Bacterial M. Asensio. 1998
annaabi.ee 
