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"molisana" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

naturally fermented sausages produced in the North Garcia, M. L., R. Dominguez, M. D. Galvez, C. Casas, East of Italy. Meat Science 69:381–392. and M. D. Selgas. 2002. Utilization of cereal and fruit Coppola, R., M. Iorizzo, R Saotta, E. Sorrentino, and L. fibres in low fat dry fermented sausages. Meat Science Grazia. 1997. Characterization of micrococci and 60:227–236. staphylococci isolated from soppressata molisana, a Gevers, D., M. Danielsen, G. Huys, and J. Swings. 2003. Southern Italy fermented sausage. Food Microbiology Molecular characterization of tet(M) genes in 14:47–53. Lactobacillus isolates from different types of fer- Drosinos, E. H., M. Mataragas, and J. Metaxopoulos. mented dry sausage. Applied and Environmental 2006

Keeled → Inglise keel
22 allalaadimist


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