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"lapeyre" - 1 õppematerjal

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Kerala, India: R. Talon. 1998. Evaluation of solid-phase microex- Research Signpost. traction for analysis of volatile metabolites produced Stahnke, H., A. Holck, A. Jensen, A. Nilsen, and E. by staphylococci. Journal of Agricultural and Food Zanardi. 2002. Maturity acceleration of Italian dried Chemistry 46:228–234. sausage by Staphylococcus carnosus—relationship Vernozy-Rozand, C., C. Mazuy, G. Prevost, C. Lapeyre, between maturity and flavor compounds. Journal of M. Bes, Y. Brun, and J. Fleurette. 1996. Enterotoxin Food Science 67:1914–1921. production by coagulase-negative staphylococci iso- Suzzi, G., and F. Gardini. 2003. Biogenic amines in dry lated from goat’s milk and cheese. International fermented sausages: A review. International Journal Journal of Food Microbiology 30(3):271–280. of Food Microbiology 88:41–54

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