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Liha töötlemine

Erkkila, S., M.-L. Suihko, S. Eerola, E. Petaja, and T. isolated from naturally fermented Italian sausages. Mattila-Sandholm. 2001. Dry sausage fermented by Systematic and Applied Microbiology 29:480–486. Fermentation: Microbiology and Biochemistry 197 Ibanez, C., L. Quintanilla, A. Irigoyen, I. Garcıa-Jalon, Mataragas, M., J. Metaxopoulos, M. Galiotou, and E. H. C. Cid, I. Astiasaran, and J. Bello. 1995. Partial Drosinos. 2003. Influence of pH and temperature on replacement of sodium chloride with potassium chlo- growth and bacteriocin production by Leuconostoc ride in dry fermented sausages: Influence on carbohy- mesenteroides L124 and Lactobacillus curvatus drate fermentation and the nitrosation process. Meat L442. Meat Science 64:265–271.

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