"weisleder" - 1 õppematerjal

Liha töötlemine

1995b. during ripening-drying by low tempera- Community outbreak of hemolytic uremic syndrome ture, low pH, or by lowering of aw. attributable to Escherichia coli O:111:NM South Australia. Morbidity and Mortality Weekly Report • Fattening-through on the surface occurs if 44:550–551, 557. drying or storage temperature is too high Ciegler, A., H.-J. Mintzlaff, D. Weisleder, and L. Leistner. 1972. Potential production and detoxifica- or if cellulose casing is decomposed in tion of penicillic acid in mold-fermented sausage spots by cellulase activity of molds. (salami). Applied Microbiology 24:114–119.  Mold-Ripened Sausages 377 Cocconcelli, P. R. 2007. Starter cultures: Bacteria