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"lertsiri" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

from nham, a traditional Thai fermented sausage. fermented sausages. International Journal of Food International Journal of Food Microbiology Microbiology 6:199–205. 81:137–145. Sanz, Y., S. Fadda, G. Vignolo, M.-C. Aristoy, G. Noonpakdee, W., S. Sitthimonchai, S. Panyim, and S. Oliver, and F. Toldra. 1999b. Hydrolysis of muscle Lertsiri. 2004. Expression of the catalase gene katA myofibrillar proteins by Lactobacillus curvatus and in starter culture Lactobacillus plantarum TISTR850 Lactobacillus sake. International Journal of Food tolerates oxidative stress and reduces lipid oxidation Microbiology 53:115–125. in fermented meat product. International Journal of Sanz, Y., S. Fadda, G. Vignolo, M.-C. Aristoy, G. Food Microbiology 95:127–135. Oliver, and F. Toldra

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