Liha töötlemine
Jane Ann Boles
9. Fermentation: Microbiology and Biochemistry 185
Spiros Paramithiotis, Eleftherios H. Drosinos, John N. Sofos, and
George-John E. Nychas
10. Starter Cultures for Meat Fermentation 199
Pier Sandro Cocconcelli and Cecilia Fontana
11. Drying 219
Endre Zukál and Kálmán Incze
v
vi Contents
12. Smoking 231
Zdzisław E. Sikorski and Edward Kol
´ akowski
13. Meat Packaging 247
Maurice G. O’Sullivan and Joseph P. Kerry
14. Novel Technologies for Microbial Spoilage Prevention 263
annaabi.ee 
