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"salmider" - 1 õppematerjal

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Liha töötlemine

2002a. Reduction of E. coli, Salmonella meat by steam. LWT-Food Science and Technology typhimurium, coliforms, aerobic bacteria, and 29(5–6):447–451. improvement of ground beef color using trisodium Mullerat, J., B. W. Sheldon, and N. A. Klapes. 1995. phosphate or cetylpyridinium chloride before grind- Inactivation of Salmonella species and other food- ing. Meat Science 60(4):349–356. borne pathogens with SalmideR, a sodium chlorite- Pohlman, F. W., MR. Stivarius, K. S. McElyea, Z. B. based oxyhalogen disinfectant. Journal of Food Johnson, and M. G. Johnson. 2002b. Reduction of Protection 58(5):535–540. microorganisms in ground beef using multiple Naidu, A. S. 2001. Immobilized lactoferrin antimicro- intervention technology. Meat Science 61(3):315– bial agents and the use. U.S. patent 6,172,040 B1. 322. Naidu, A. S. 2002

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