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"bacteriocins" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

pathogens (e.g., St. aureus) in meat products Aymerich, T., M. Garriga, J. M. Monford, I. F. Nes, and (sausages) that have a low pH and are mini- M. Hugas. 2000. Bacteriocin producing lactobacilli in mally processed or are not cooked before Spanish-style fermented sausages: Characterization of bacteriocins. Food Microbiology 17:33–45. consumption. The basic control measures Barriere, C., R. Bruckner, and R. Talon. 2001. should include the following: Characterization of the single superoxide dismutase of Staphylococcus xylosus. Applied and Environmental • A quantitative microbiological hazard Microbiology 67:4096–4104.

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