mold - ripened sausages can be manufac- tured entirely traditionally (no starter culture Technology of Mold-Ripened in and on the sausage), semitraditionally Sausages: Raw Materials (either no bacterial or no mold starter culture), or with bacterial and mold starter culture Since dry-sausage manufacture, unlike the simultaneously; this latter technology is dairy industry, does not have the advantage becoming the most widespread.
Nagu näha, siis vastuse leidmine on päris raske, aga lendamine on hoopis imelihtne - tuleb vaid maa poole viskuda ja mööda kukkuda.
annaabi.ee 
