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"nrebc" - 1 õppematerjal

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in meat starter cultures. Meat Science 49(1):125– Fedtke, I., A. Kamps, B. Krismer, and F. Gotz. 2002. 138. The nitrate reductase and nitrite reductase operons Hansen, E. 2002. Commercial bacterial starter cultures and the narT gene of Staphylococcus carnosus are for fermented foods of the future. International positively controlled by the novel two-component Journal of Food Microbiology 78:119–131. system NreBC. Journal of Bacteriology 184(23): Hernández-Jover, T., M. Izquierdo-Pulido, M. Veciana- 6624–6634. Noguéz, A. Mariné-Font, and M. Vidal-Carou. 1997a. 216 Chapter 10 Biogenic amine and polyamine contents in meat Kleerebezem, M., J. Boekhorst, R. van Kranenburg, D. and meat products. Journal of Agricultural Food Molenaar, O. P., Kuipers, R. Leer, R. Tarchini, A. Chemistry 45:2098–2102

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