Liha töötlemine
2002. Sausage Casings.
In Listeria, Listeriosis, and Food Safety. Boca Raton, Vienna: VICTUS Lebensmittelindustrie-Bedarf
Fla.: CRC Press. Vertriebsgesellschaft m.b.H.
Hofmann, K., H.-J. Mintzlaff, I. Alperden, and L. Schmidt, S., and R. G. Berger. 1998. Microbially formed
Leistner. 1971. Untersuchungen über die Inaktivierung aroma compounds during the maturation of dry
des Mykotoxins Patulin durch Sulfhydrilgruppen. fermented sausages. Advances in Food Science
Fleischwirtschaft 51:1534–1536. 20:144–152.
Incze, K. 1987. The technology and microbiology of Sebranek, J. G. 2004. Semidry fermented sausages. In
Hungarian Salami. Tradition and current status. Handbook of Food and Beverage Fermentation
Fleischwirtschaft 67:1–3. Technology. New York: Marcel Dekker.
Incze, K. 1992
annaabi.ee 
