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"zampese" - 1 õppematerjal

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FEMS Chevallier. 2005. Characterisation and selection of Microbiology Letters 180:297–304. Lactobacillus sakei strains isolated from traditional Chevallier, I., S. Ammor, A. Laguet, S. Labayle, V. dry sausage for their potential use as starter cultures. Castanet, E. Dufour, and R. Talon. 2006. Microbial Food Microbiology 22:529–538. ecology of a small-scale facility producing traditional Andrighetto, C., L. Zampese, and A. Lombardi. 2001. dry sausage. Food Control 17:446–453. RAPD-PCR characterization of lactobacilli isolated Cintas, L. M., J. M. Rodriguez, M. F. Fernandez, K. from artisanal meat plants and traditional fermented Sletten, I. F. Nes, P. E. Hernandez, and H. Holo. 1995. sausages of Veneto region (Italy). Letters in Applied Isolation and characterization of Pediocin L50, a new Microbiology 33:26–30

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