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"vendeiro" - 1 õppematerjal

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Gasparik-Reichard, and S. Veskovic. 2008. Fernandez, M., J. Ordoñez, J. Bruna, B. Herranz, and L. Investigation of microbial association of traditionally de la Hoz. 2000. Accelerated ripening of dry fer- fermented sausages. Food Technology Biotechnology mented sausages. Trends in Food Science and 46:93–106. Technology 11:201–209. Lebert, I., S. Leroy, and R. Talon. 2007. Microorganisms Ferreira, B., J. Barboza, S. Vendeiro, A. Mota, J. Silva, in traditional fermented meats. In Handbook of M. Monteiro, T. Hogg, P. Gibbs, and P. Teixeira. Fermented Meat and Poultry, edited by F. Toldrá. 2006. Chemical and microbiological characterization Ames, Iowa: Blackwell Publishing. of alheira: A typical Portuguese fermented sausage Leroy, F., and L. De Vuyst. 2004. Lactic acid bacteria

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