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"moratala" - 1 õppematerjal

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Blackwell Publishing. Hui, L. Meunier-Goddik. A. Hansen, J. Josephsen, Rust, R. 2007. U.S. products. In Handbook of Fermented W.-K. Nip, P. Stanfield, and F. Toldrá. New York: Meat and Poultry, edited by F. Toldrá. Ames, Iowa: Marcel Dekker. Blackwell Publishing. Talon, R., S. Leroy, I. Lebert, P. Giammarinaro, J. Samelis, J., J. Metaxopoulos, M. Vlassi, and A. Chacornac, M. Latorre-Moratala, C. Vidal-Carou, E. Pappa. 1998. Stability and safety of traditional Zanardi, M. Conter, and A. Lebecque. 2008. Safety Greek salami—an microbiological ecology study. improvement and preservation of typical sensory International Journal Food Microbiology 44:69–82. qualities of traditional dry fermented sausages using Samelis, J., and J. Sofos. 2003. Yeasts in meat and meat autochthonous starter cultures. Intenational Journal products

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