Liha töötlemine
1993.
of Salmonella sp. Listeria monocytogenes and Studies on meat flavor. 3. A novel method for trapping
Staphylococcus aureus in cooked ham by combining volatile components from uncured and cured pork.
antimicrobials, high hydrostatic pressure and refrig- Journal of Agriculture and Food Chemistry 41:
eration. Meat Science 78:53–59. 933–938.
Laursen, B. G., D. V. Byrne, J. B. Kirkkegard, and J. J. Samelis, J., A. Kakouri, K. G. Georgiadou, and J.
Leisner. 2009. Lactic acid bacteria associated with a Metaxopoulos. 1998. Evaluation of the extent and
heat-processed pork product and sources of variation type of bacterial contamination at different stages
affecting chemical indices of spoilage and sensory of processing of cooked ham. Journal of Applied
characteristics. Journal of Applied Microbiology Microbiology 84:649–660.
106:543–553