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"bahtchevanska" - 1 õppematerjal

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Liha töötlemine

Meat Science of lactic acid bacteria and non-pathogenic staphylo- 69:381–392. cocci from artisanal low-acid sausages. Applied and Conter, M., E. Zanardi, S. Ghidini, L. Pennisi, A. Environmental Microbiology 69:4583–4594. Vergara, G. Campanini, and A. Ianeri. 2008. Balev, D., T. Vulkova, S. Dragoev, M. Zlatanov, and S. Consumers’ behaviour toward typical Italian dry Bahtchevanska. 2005. A comparative study on the sausages. Food Control 19:609–615. effect of some antioxidants on the lipid and pigment Coppola, R., G. Mauriello, M. Aponte, G. Moschetti, oxidation in dry-fermented sausage. International and F. Villani. 2000. Microbial succession during Journal of Food Science Technology 40:977–983. ripening of Naples-type salami, a southern Italian fer- Barbut, S. 2007. Texture

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