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"suasages" - 1 õppematerjal

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Meat 78:14–24. Science 69:283–287. Nurmi, E. 1966. Effect of bacterial inoculation on char- Hughes, M., J. Kerry, E. Arendt, P. Kenneally, P. acteristics and microbial flora of dry sausage. Acta McSweeney, and E. O’Neill. 2002. Charcaterization Agraria Fennica 108:1–77. of proteolysis during the ripening of semidry Ockerman, H., and L. Basu. 2007. Production and con- fermented suasages. Meat Science 62:205–216. sumption of fermented meat products. In Handbook International Commission on Mirobiological Speci- of Fermented Meat and Poultry, edited by F. Toldrá. fications for Foods (ICMSF). 2002. Microorganisms Ames, Iowa: Blackwell Publishing. in Foods, vol. 7: Microbiological Testing in Food Papamanoli, E., N. Tzanetakis, E. Litopoulou-Tzanetaki, Safety Management. New York: Kluwer Academic/ and P. Kotzekidou

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