Liha töötlemine
Koehler. 1974.
Lagerung ungarischer Salami. Chemische und organ- Toxigenic Aspergilli and Penicillia isolated from
oleptische Veränderungen. Fleischwirtschaft 68:431– aged, cured meats. Applied Microbiology 28:1094–
435. 1096.
Chapter 22
Semidry and Dry Fermented Sausages
Graciela Vignolo, Cecilia Fontana, and Silvina Fadda
Introduction 1998; FICT 2002; Di Cagno et al. 2008).
Production in the New World is much lower:
Fermentation and drying can be considered in the United States, the annual production of
to be the oldest way to preserve raw materi- dried fermented sausages is probably less
als. Although the historical origin of fer- than 5% of the total sausage production
mented meat products remains unknown, (Maddock 2007). The remarkable techno-
annaabi.ee 
