Liha töötlemine
, and H. K. Frank. 1976b. Besteht eine coli: Infection from dry fermented salami. American
Mikotoxigenfahr bei der ungarischen Salami? II. Die Journal of Public Health 86:1142–1145.
Bedeutung der Hülle und der Räucherung. Tjener, K., and L.H. Stahnke. 2007. Flavor. In Handbook
Fleischwirtschaft 56:866–868. of Fermented Meat and Poultry, edited by Fidel
Ingham, S. C., D. R. Buege, B. K. Dropp, J. A. Losinski. Toldrá. Ames, Iowa: Blackwell Publishing.
2004. Survival of Listeria monocytogenes during van’t Hooft, B.-J. 1999. Development of binding and
storage of ready-to-eat meat products processed by structure in semidry fermented sausages. A multifac-
drying, fermentation, and/or smoking. Journal of torial approach. Thesis, Universiteit Utrecht, Utrecht:
Food Protection 67:2698–2702. Ponsen & Looyen.