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' 02660, . -2, . ., 4 (044 - 517-04-58) ' . . 2010 . ² ...

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13 w : () / Ҳ . - 80.07. ., 2008. 48 .

14. Talon R. Bacterial starters involved in the quality of fermented meat products / R. Talon, S. Leroy-Setrin, S. Fadda // In Handbook of Research Advances in Quality of Meat and Meat Products. 2002. . 175191.

15. . 6063410 , 23 L 1/31, 23 L 1/08. Method and compositions for improved flavor and aroma in fermented meat / Vedamuthu E. R., Trius A., Vlegels P. A. P., Quest International Flavors & Food Ingredients Company. - 09/042884, . 17.03.98, . 16.05.2000. 4 .

16. Akamittath, J.G., Brekke, C.J., & Schanus, E.G. (1990). Lipid peroxidation and color stability in restructured meat systems during frozen storage. Journal of Food Science, 55, 1507-1513.

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18. , .., , .., , .. (2008). , . , 3, 34-37.

19. .. / .. .: , 1966. 184 .



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