Liha töötlemine
Journal of Applied Microbiology 92:
Ibanez, C., L. Quintanilla, I. Astiasaran, and J. Bello. 482–490.
1997. Dry fermented sausages elaborated with Mauriello, G., A. Casaburi, G. Blaiotta, and F. Villani.
Lactobacillus plantarum–Staphylococcus carnosus. 2004. Isolation and technological properties of coagu-
Part II. Effect of partial replacement of NaCl with KCl lase negative staphylococci from fermented sausages
on the proteolytic and insolubilization processes. of Southern Italy. Meat Science 67:149–158.
Meat Science 46:277–284. Mendoza, E., M. L. Garcıa, C. Casas, and M. D. Selgas.
Kenneally, P. M., R. G. Leuschner, and E. K. Arendt. 2001. Inulin as fat substitute in low fat, dry fermented
1998. Evaluation of the lipolytic activity of starter sausages. Meat Science 57:387–393.
cultures for meat fermentation purposes. Journal of Messens, W., J