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"salzano" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

isolated from traditionally Iberian dry-fermented sal- De Vuyst, L., and F. Leroy. 2008. Probiotics in fer- chichón and chorizo sausages. Food Microbiology mented sausages. Meat Science 80:75–78. and Safety 72:M193–M201. Di Cagno, R., C. Cháves López, R. Tofalo, G. Gallo, M. Bonomo, M., A. Ricciardi, T. Zotta, E. Parente, and G. De Angelis, A. Paparella, W. Hammes, and M. Salzano. 2008. Molecular and technological charac- Gobbetti. 2008. Comparison of the compositional, terization of lactic acid bacteria from traditional fer- microbiological, biochemical and volatile profile mented sausages of Basilicata region (Southern Italy). characteristics of three Italian PDO fermented sau- Meat Science 80:1238. sages. Meat Science 79:224–235. Centers for Disease Control and Prevention (CDC). Drosinos, E

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