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"matruscelli" - 1 õppematerjal

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Gardini, F., R. Tofalo, and G. Suzzi. 2003. A survey of Eijsink, V., and L. Axelsson. 2005. Bacterial lessons in antibiotic resistance in Micrococcaceae isolated from sausages making. Nature Biotechnology 23(12): Italian dry fermented sausages. Journal of Food 1494–1495. Protection 66:937–945. Eitenmiller, R., P. Koehler, and J. Reagan. 1978. Gardini, F., M. Matruscelli, M. A. Crudele, A. Paparella, Tyramine in fermented sausages: Factors affecting and G. Suzzi. 2002. Use of Staphylococcus xylosus formation of tyramine and tyrosine decarboxylase. as a starter culture in dried sausages: Effect on bio- Journal of Food Science 43:689–693. genic amine content. Meat Science 61:275–283. Engelvin, G., G. Feron, C. Perrin, D. Molle, and R. Garrity, G., J. Bell, and T. Lilburn. 2004. Taxonomic Talon. 2000

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