Liha töötlemine
Schuster, and F. Götz. 2009. Genome
sausages containing alginate-microencapsulated analysis of the meat starter culture Staphylococcus
Lactobacillus reuteri. International Journal of Food carnosus TM300. Applied and Environmental
Microbiology 111:164–169. Microbiology 75(3):811–822.
Niinivaara, F. 1955. Über den Einfluss von Samelis, J., J. Metaxopoulos, M. Vlassi, and A. Pappa.
Bacterienreinkulturen auf die Reifung und Umrötung 1998. Stability and safety of traditional Greek salami—
der Rohwurst. Acta Agralia Fennica 84:1–128. —A microbiological ecology study. International
Noonpakdeea, W., K. Pucharoen, R. Valyasevi, and S. Journal of Food Microbiology 44:69–82.
Panyim. 1996. Molecular cloning, DNA sequencing Sanz, Y., and F. Toldrá. 2002. Purification and charac-