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"giammarinaro" - 1 õppematerjal

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Food J. Gasparik-Reichardt, and S. Veskovic. 2008. Microbiology 13:27–236. Investigation of microbial association of traditionally Molly, K., D. I. Demeyer, G. Johansson, M. Raemaekers, fermented sausages. Food Technology and M. Ghistelinck, and I. Geenen. 1997. The importance Biotechnology 46:93–106. of meat enzymes in ripening and flavor generation in Lebert, I., S. Leroy, P. Giammarinaro, A. Lebert, J. P. dry fermented sausages. First results of a European Chacornac, S. Bover-Cid, M. C. Vidal-Carou, and R. project. Food Chemistry 54:539–545. Talon. 2007. Diversity of microorganisms in the Molly, K., D. I. Demeyer, T. Civera, and A. Verplaetse. environment and dry fermented sausages of small tra- 1996. Lipolysis in Belgian sausages: Relative impor- ditional French processing units

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