Liha töötlemine
Pancreatology 5:108–109.
Staphylococcus carnosus in dry sausages: Influence of Zúríga, M., M. Miralles, and G. Pérez- Martínez.
inoculation level and ripening time. Meat Science 2002.The product of arcR, the sixth gene of the arc
67:447–452. peron of Lactobacillus sakei, is essential for expres-
Työppönen, S., E. Petäjä, and T. Mattila-Sandholm. sion of the arginine deiminase pathway. Applied
2003. Bioprotectives and probiotics for dry sausages. Environmental Microbiology 68(12):6051–6058.
Chapter 11
Drying
Endre Zukál and Kálmán Incze
Introduction (“salami-masters”), who had high prestige
and earnings.
Drying is probably the most ancient way of
preservation, along with heating (cooking, Basis of Drying
frying, etc.) and chilling or freezing. While
annaabi.ee 
