Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"krommer" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

and Poultry, edited by F. Toldra, Y. H. Hui, I. Isolated from Greek traditional fermented sausages. Astiasaran, W.-K. Nip, J. G. Sebranek, E.-T. F. International Journal of Food Microbiology Silveira, L. H. Stahnke, and R. Talon. Oxford, U.K.: 112:215–222. Blackwell Publishing. Rantsiou, K., E. H. Drosinos, M. Gialitaki, R. Urso, J. Urso, R., G. Comi, and L. Cocolin. 2006. Ecology of Krommer, J. Gasparik-Reichardt, S. Toth, J. lactic acid bacteria in Italian fermented sausages: Metaxopoulos, G. Comi, and L. Cocolin. 2005b. Isolation, identification and molecular characteriza- Molecular characterization of Lactobacillus species tion. Systematic and Applied Microbiology isolated from naturally fermented sausages produced 29:671–680. in Greece, Hungary and Italy. Food Microbiology Villani, F., A. Casaburi, C

Keeled → Inglise keel
22 allalaadimist


Sellel veebilehel kasutatakse küpsiseid. Kasutamist jätkates nõustute küpsiste ja veebilehe üldtingimustega Nõustun