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"markieton" - 1 õppematerjal

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Klejdus. 2004. Effect of starter culture, Hüfner, E., and C. Hertel. 2008. Improvement of raw spice mix and storage time and temperature on bio- sausage fermentation by stress-conditioning of the genic amine content of dry fermented sausages. Meat starter organism Lactobacillus sakei. Current Science 67:607–616. Microbiology 57(5):490–496. Kwok, A., and A. Chow. 2003. Phylogenetic study of Hüfner, E., T. Markieton, S. Chaillou, A. Crutz-Le Coq, Staphylococcus and Macrococcus species based on M. Zagorec, and C. Hertel. 2007. Identification of partial hsp60 gene sequences. International Journal Lactobacillus sakei genes induced during meat fer- of Systematic Evolutionary Microbiology 53:87– mentation and their role in survival and growth. 92. Applied Environmental and Microbiology Larrouture, C., V. Ardaillon, M. Pepin, and C. Montel.

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