Liha töötlemine
Toldra. 1999a. Hydrolytic action of
Paramithiotis, S., D.-M. Kagkli, V. A. Blana, G.-J. E. Lactobacillus casei CRL 705 on pork muscle sarco-
Nychas, and E. H. Drosinos. 2008. Identification and plasmic and myofibrillar proteins. Journal of
characterisation of Enterococcus spp. in Greek spon- Agriculture and Food Chemistry 47:3441–3448.
taneous sausage fermentation. Journal of Food Silvestri, G., S. Santarelli, L. Aquilanti, A. Beccaceci,
Protection 71:1244–1247. A. Osimani, F. Tonucci, and F. Clementi. 2007.
Pennacchia, C., D. Ercolini, G. Blaiotta, O. Pepe, G. Investigation of the microbial ecology of Ciauscolo,
Mauriello, and F. Villani. 2004. Selection of a traditional Italian salami, by culture-dependent tech-
Lactobacillus strains from fermented sausages for niques and PCR-DGGE. Meat Science 77:413–423.
their potential use as probiotics
annaabi.ee 
