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"biotechnoloy" - 1 õppematerjal

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in Southern Greece. Food Microbiology 24:260– Castellano, P., C. Belfiore, C. Fadda, and G. Vignolo. 270. 2008. A review of bacteriocinogenic lactic acid Erkmen, O., and H. Bozkurt. 2004. Quality characteris- bacteria used as bioprotective cultures in fresh meat tics of retailed sucuk (Turkish dry-fermented produced in Argentina. Meat Science 79:483– sausages). Food Technology and Biotechnoloy 42: 499. 63–69. Chaillou, M., M. Champomier-Vergés, M. Cornet, A. El Magoli, S., and M. Abd-Allach. 2004. Ethnic meat Crutz-Le Coq, A. Dudez, V. Martin, S. Beaufils, E. products: Middle East. In Encyclopedia of Meat Darbon-Rongére, R. Bossy, V. Loux, and M. Zagorec. Sciences, edited by W. Jensen, C. Devine, and M. 2005. The complete genome sequence of the meat- Dikemann

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