4. KASUTATUD KIRJANDUS Kingisepp, P.-H. (2000). Inimese füsioloogia.Tartu: Tartu Ülikool Nienstedt, W., Hänninen O., Arstila, A., Björkqvist, S-E. (1999). Inimese anatoomia ja füsioloogia. Tallinn: AS Medicina Barron, J. (2007). Baseline of Helth Foundation http://www.jonbarron.org/heart-health-program/08-27-2007.php (11.12.2009) Hemoglobin, Heme Products & Erythrocytes http://www.sigmaaldrich.com/life-science/metabolomics/enzyme-explorer/learning- center/plasma-blood-protein/hemoglobin-heme-products.html (20.12.2009) Põhja-Eesti Regionaalhaigla Verekeskus http://www.verekeskus.ee/static/files/1.Slaidid%20%C3%B5ppematerjali%20juurde.ppt#6 (11.12.2009) Soosaar, A. (2004). Biomedicum. http://biomedicum.ut.ee/~andress/eesti/oppetoo/veri2.ppt#6 (10.12.2009) Kumar, V., Cotran, R., Robbins, S. (2003). Robbins basic pathology. Philadelphia: Saunders Laks, T. Hematoloogia http://kmi.ttu
increased diversity, stability, and industrial able meat starter cultures contain mixtures of performance (García-Varona et al. 2000; LAB (Lactobacillus and Pediococcus) and Mauriello et al. 2004; Casaburi et al. 2005; GCC+ (Staphylococcus and Kocuria). These Drosinos et al. 2007). Using comparative bacterial groups are responsible for basic genomics, microarray analysis, transcrip- microbial reactions that occur simultane- tomics, proteomics, and metabolomics, the ously during fermentation. Table 10.1 lists Table 10.1. Composition of some commercial starter cultures used for meat fermentation Species Functional and technological Quality characteristics properties for meat fermentation Lactobacillus curvatus, Fast acidification, and positive mild Preservation
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