Liha töötlemine
Food Research
improvement and preservation of typical sensory International 29:667–674.
qualities of traditional dry fermented sausages using Villani, F., A. Casaburi, C. Pennacchia, L. Filosa, F.
autochthonous starter cultures. International Journal Russo, and D. Ercolini. 2007. The microbial ecology
of Food Microbiology 15-126(1–2):227–34. of the Soppressata of Vallo di Diano, a traditional dry
Talón, D., E. Deliere, and X. Bertrand. 2002. fermented sausage from Southern Italy, and in vitro
Characterization of methicillin-resistant Staphy- and in situ selection of autochthonous starter cultures.
lococcus aureus strains susceptible to tobramycin. Applied and Environmental Microbiology 73:5453–
International Journal of Antimicrobial Agents 5463.
20(3):174–179. Vogel, R., M. Becke-Schmid, P. Entgens, W
annaabi.ee 
