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"chloram" - 1 õppematerjal

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of proteolysis during the ripening of semi-dry fer- fermentation. International Journal of Food mented sausages. Meat Science 62:205–216. Microbiology 106:270–285. Igarashi, T., Y. Kono, and K. Tanaka. 1996. Molecular Lin, C., Z. Fung, C. Wu, and T. Chung. 1996. Molecular cloning of manganese catalase from Lactobacillus characterization of a plasmid-borne (pTC82) chloram- plantarum. Journal of Biological Chemistry phenicol resistance determinant (cat-TC) from 271:29521–29524. Lactobacillus reuteri G4. Plasmid 36:116–124. Incze, K. 1998. Dry fermented sausages. Meat Science Lizaso, G., J. Chasco, and J. Beriain. 1999. 49(1):S169–S177. Microbiological and biochemical changes during rip- Jacobsen, L., A. Wilcks, K. Hammer, G. Huys, D

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