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"ardaillon" - 1 õppematerjal

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Hüfner, E., T. Markieton, S. Chaillou, A. Crutz-Le Coq, Staphylococcus and Macrococcus species based on M. Zagorec, and C. Hertel. 2007. Identification of partial hsp60 gene sequences. International Journal Lactobacillus sakei genes induced during meat fer- of Systematic Evolutionary Microbiology 53:87– mentation and their role in survival and growth. 92. Applied Environmental and Microbiology Larrouture, C., V. Ardaillon, M. Pepin, and C. Montel. 73:2522–2531 2000. Ability of meat starter cultures to catabolize Hugas, M., and J. Monfort. 1997. Bacterial starter cul- leucine and evaluation of the degradation products by tures for meat fermentation. Food Chemistry using an HPLC method. Food Microbiology 29:547–554. 17:563–570. Hughes, M., P. Kerry, E. Arendt, P. Kenneally, P

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