Liha töötlemine
H. Skibsted. 2007. Color. In Wahl, W. 2004. Excellent German Sausage Recipes.
Handbook of Fermented Meat and Poultry, edited by Bad Wörishofen, Germany: Holzmann Verlag
Fidel Toldrá. Ames, Iowa: Blackwell Publishing. GmbH&Co.
Nagy, A., V. Mihályi, and K. Incze. 1988. Reifung und Wu, M. T., J. C. Ayres, and P. E. Koehler. 1974.
Lagerung ungarischer Salami. Chemische und organ- Toxigenic Aspergilli and Penicillia isolated from
oleptische Veränderungen. Fleischwirtschaft 68:431– aged, cured meats. Applied Microbiology 28:1094–
435. 1096.
Chapter 22
Semidry and Dry Fermented Sausages
Graciela Vignolo, Cecilia Fontana, and Silvina Fadda
Introduction 1998; FICT 2002; Di Cagno et al. 2008).
Production in the New World is much lower:
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