Liha töötlemine
dophilus and Lactobacillus casei of human intestinal Bruna, J. M., M. Fernandez, E. M. Hierro, J. A. Ordonez,
origin. Journal of Dairy Science 86:1941–1946. and L. de la Hoz. 2000. Combined use of pronase E
Ammor, M. S., and B. Mayo. 2007. Selection criteria for and a fungal extract (Penicillium aurantiogriseum) to
lactic acid bacteria to be used as functional starter potentiate the sensory characteristics of dry fermented
cultures in dry sausage production: An update. Meat sausages. Meat Science 54:135–145.
Science 76:138–146. Bunte, C., C. Hertel, and W. P. Hammes. 2000.
Ansorena, D., and I. Astiasarán. 2007. Functional meat Monitoring and survival of Lactobacillus paracasei
products. In Handbook of Fermented Meat and LTH2579 in food and the human intestinal tract.
Poultry. Hoboken, N.J