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"fleischwirtsch" - 1 õppematerjal

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in Foods, vol. 7: Microbiological Testing in Food Papamanoli, E., N. Tzanetakis, E. Litopoulou-Tzanetaki, Safety Management. New York: Kluwer Academic/ and P. Kotzekidou. 2003. Characterization of lactic Plenum Publishers. acid bacteria isolated from a Greek dry-fermented Incze, K. 1986. Technologie und Mikrobiologie sausage in respect of their technological and probiotic der Ungarisches Salami. Fleischwirtsch 66:1305– properties. Meat Science 65:859–867. 1311. Parente, E., S. Grieco, and M. Crudele. 2001. Phenotypic Incze, K. 2004. Dry and semidry sausages. In diversity of lactic acid bacteria isolated from fer- Encyclopedia of Meat Sciences, edited by K. Jensen, mented sausages produced in Basilicata (Southern C. Devine, and M. Dikeman. London: Elsevier Ltd. Italy)

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