REFERENCES
- Ammor M.S. and Mayo B. (2007) Meat Science, 76, 138–146.
- Ammor S., Dufour E., Zagores M., Chaillou S., Chevallier I. (2005) Food microbiology, 22, 529–538.
- Donald J. and Brown N.D. (1993) Let's live, November, 45–47.
- Erkkila S. and Petaja E. (2000) Meat Science, 55, 297–300.
- Klingberg T.D., Axelsson L., Naterstad K., Elsser D., Budde B.B. (2006) Int. J. of Food Microbiology, 105, 419–431.
- Kullisar T.M., Zilmer M., Mikelsaar M., Vikalemm T., Annuk H., Kairane C., Kilk A. (2002) International J. of Food Microbiology, 72, 215–224.
- Macrae R., Robinson R.K., Sadier M. (1993) Food technology and Nutrition, 5, 3082–3085.
- Ouwehand A.C., Salminen S., Isolauri E. (2002) Antonie Van leeuwenhoek, 82, 279–289.
- Pennacchia C., Ercolini D., Blaiotta G., Pepe O., Mauriello G., Villani F. (2004) Meat Science, 67, 309–317.
- Portillo P.M.C., Amoroso M.J., Oliver G. (1988) Milchwiessenschaft, 48(8), 490–491.
- Saidef J.A.O. and Gilliland S.E. (2005) J. Dairy Sci., 88, 1352–1357.
- Valdez G.F. and Taranto M.P. (1990) Methods in Biotechnology, 14, 368–371.