Liha töötlemine
FEMS Monitoring the bacterial population dynamics during
Yeast Research 6:692–701. fermentation of artisanal Argentinean sausages.
Comi, G., R. Urso, L. Iacumin, K. Rantsiou, P. Cattaneo, International Journal of Food Microbiology
C. Cantoni, and L. Cocolin. 2005. Characterisation of 103:131–142.
naturally fermented sausages produced in the North Garcia, M. L., R. Dominguez, M. D. Galvez, C. Casas,
East of Italy. Meat Science 69:381–392. and M. D. Selgas. 2002. Utilization of cereal and fruit
Coppola, R., M. Iorizzo, R Saotta, E. Sorrentino, and L. fibres in low fat dry fermented sausages. Meat Science
Grazia. 1997. Characterization of micrococci and 60:227–236.
staphylococci isolated from soppressata molisana, a Gevers, D., M. Danielsen, G. Huys, and J. Swings. 2003.
Southern Italy fermented sausage
annaabi.ee 
