Liha töötlemine
affecting chemical indices of spoilage and sensory of processing of cooked ham. Journal of Applied
characteristics. Journal of Applied Microbiology Microbiology 84:649–660.
106:543–553. Samelis, J., A. Kakouri, and J. Rementzis. 2000.
Leroy, F., C. Vasilopoulos, S. Van Helmelryck, G. Selective effect of the product type and the packaging
Falony, and L. De Vuyst. 2009. Volatile análisis of conditions on the species of lactic acid bacteria domi-
spoiled, artisan-type, modified-atmosphere-packaged nating the spoilage microbial association of cooked
cooked ham stored under different temperatures. Food meats at 4C. Food Microbiology 17:329–340.
Microbiology 26:94–102. Schilling, M. W., C. Z. Alvarado, and N. G. Marriott.
Marcos, B., T. Aymerich, J. M. Monfort, and M