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"lorang" - 1 õppematerjal

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Fadda, S., and G. Vignolo. 2007. Central and South Nature Biotechnology 23:1527–1533. American products. In Handbook of Fermented Meat Chevallier, I., S. Ammor, A. Laguet, S. Labayle, V. and Poultry, edited by F. Toldrá. Ames, Iowa: Castanet, E. Dufour, and R. Talon. 2006. Microbial Blackwell Publishing. ecology of a small-scale facility producing traditional Faith, N., N. Parnieri, T. Larson, T. Lorang, and dry sausage. Food Control 17:446–453. J. Luchansky. 1997. Viability of Escherichia coli Semidry and Dry Fermented Sausages 397 O157:H7 during the manufacture of sticks and the Incze, K. 2007. European products. In Handbook of subsequent storage of slices at 21, 4 and -20°C under Fermented Meat and Poultry, edited by F. Toldrá. air, vacuum and CO2

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