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"tzanetakis" - 1 õppematerjal

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Liha töötlemine

, S. Fadda, G. Vignolo, C. Aristoy, G. Oliver, Generation of flavour compounds in fermented and F. Toldrá. 1999. Hydrolysis of muscle myofibril- sausages—the influence of curing ingredients, lar proteins by Lactobacillus curvatus and Staphylococcus starter culture and ripening time. Lactobacillus sakei. International Journal of Food Meat Science 66:675–687. Microbiology 53:115–125. Papamanoli, E., N. Tzanetakis, E. Litopoulou-Tzanetaki, Shah, N. 2000. Probiotic bacteria: Selective enumeration and P. Kotzekidou. 2003. Characterization of lactic and survival in dairy foods. Journal of Dairy Science acid bacteria isolated from a Greek dry fermented 83(4):894–907. sausage in respect of their technological and probiotic Shah, N., and R. Ravula. 2000. Microencapsulation of properties. Meat Science 65:859–867

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