Liha töötlemine
, and W. R. Bidlack. 1998. Milk lactofer- ozone, chlorine dioxide, cetylpyridinium chloride and
rin—natural microbial blocking agent (MBA) for trisodium phosphate as multiple antimicrobial inter-
food safety. Environmental and Nutritional ventions on microbiological, instrumental color, and
Interactions 2:35–50. sensory color and odor characteristics of ground beef.
Naidu, A. S., J. Tulpinski, K. Gustilo, R. Nimmagudda, Meat Science 61(3):307–313.
and J. B. Morgan. 2003. Activated lactoferrin part 2: Prasai, R. K., G. R. Acuff, L. M. Lucia, D. S. Hale, J.
Natural antimicrobial for food safety. Agrofood W. Savell, and J. B. Morgan. 1991. Microbiological
Industry Hi-Tech May/June:27–31. effects of acid decontamination of beef carcasses at
Nou, X., M. Rivera–Betancourt, J. M. Bosilevac, T. L. various locations in processing. Journal of Food
annaabi.ee 
