Liha töötlemine
Jacobsen, L., A. Wilcks, K. Hammer, G. Huys, D. ening of salchichon, a Spanish dry cured sausages.
Gevers, and S. Andersen. 2007. Horizontal transfer of Food Microbiology 6:219–228.
tet(M) and erm(B) resistance plasmids from food Lücke, K. 2000. Utilization of microbes to process and
strains of Lactobacillus plantarum to Enterococcus preserve meat. Meat Science 56:105–115.
faecalis JH2-2 in the gastrointestinal tract of gnotobi- Lücke, K. 1998. Fermented sausages. In Microbiology
otic rats. FEMS Microbiology Ecology 59:158–166. of Fermented Foods, edited by B. J. B. Wood.
Kailasapathy, K., and S. Rybka. 1997. L. acidophilus London: Blackie Academic and Professional.
and Bifidobacterium spp.—Their therapeutic potential Lücke, K. 1985. Fermented sausages. In Microbiology
and survival in yogurt. The Australian Journal of of Fermented Foods, edited by B. J. Wood