Liha töötlemine
Holck. 2000. Meat starters Nelson, K., B. Methé, and G. Kowalchuk. 2007.
have individual requirements for Mn2+. Meat Science Environmental microbial ecology in an “Omics” era.
55:161–168. Microbial Ecology 53:369–370.
Honikel, K-O. 2008. The use and control of nitrate and Niinivaara, F. 1955. Über den einfluss von bacterien-
nitrite for the processing of meat products. Meat reinkulturen auf die reinfung und umrötung der
Science 78:68–76. rohwurst. Acta Agraria Fennica 85:1–128.
Houben, J., and B. van’t Hooft. 2005. Variations in Nørrung, B., and S. Buncic. 2008. Microbial safety
product-related parameters during the standardised of meat in the European Union. Meat Science
manufacture of a semi-dry fermented sausages. Meat 78:14–24.
Science 69:283–287. Nurmi, E. 1966
annaabi.ee 
