Liha töötlemine
Moschonas, F. Gaitis, and J. Metaxopoulos. 2005. hygienic quality at different concentrations. Meat
Characterization of the microbial flora from a tradi- Science 57:23–29.
tional Greek fermented sausage. Meat Science Gou, P., L. Guerrero, J. Gelabert, and J. Arnau. 1996.
6:307–317. Potassium chloride, potassium lactate and glycine as
El Soda, M., M. Korayem, and N. Ezzat. 1986. The sodium chloride substitutes in fermented sausages and
esterolytic and lipolytic activities of lactobacilli. III: in dry-cured pork loin. Meat Science 42:37–48.
Detection and characterisation of the lipase system. Hambraeus, L. 1999. Meat or wheat for the next millen-
Milchwissenschaft 41:353–355. nium? Plenary lecture. Animal- and plant-food-based
Erkkila, S., and E. Petaja. 2000
annaabi.ee 
