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"carou" - 1 õppematerjal

Liha töötlemine
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meat and meat product production and distri- fermentation. International Journal of Food bution. However, due to their unusual toler- Microbiology 120:136–145. Aymerich, T., B. Martın, M. Garriga, M. C. Vidal- ance to low pH (i.e., L. monocytogenes, E. Carou, S. Bover-Cid, and M. Hugas. 2006. Safety coli, and Salmonella spp.), some pathogens properties and molecular strain typing of lactic acid should be considered at higher risk than other bacteria from slightly fermented sausages. Journal of Applied Microbiology 100:40–49. pathogens (e.g., St. aureus) in meat products Aymerich, T., M. Garriga, J. M. Monford, I. F

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