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"gelabert" - 1 õppematerjal

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Drosinos, E. H., M. Mataragas, N. Xiraphi, G. dry fermented sausages: Effect on colour, texture and 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-

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