Liha töötlemine
coupled with consumer education on by protein fingerprinting. Food Microbiology
25:676–682.
hygienic handling and adequate cooking of Benito, M. J., M. J. Serradilla, S. Ruiz-Moyano, A.
food can play a role in reducing the inci- Alberto, F. Pirez-Nevado, and M. G. Cordoba. 2008b.
dence of pathogenic infection. Rapid differentiation of lactic acid bacteria from
autochthonous fermentation of Iberian dry-fermented
sausages. Meat Science 80:656–661.
Bloukas, J. G., E. D. Paneras, and G. C. Fournitzis. 1997.
annaabi.ee 
