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	1.	Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use. [electronic resource] by Erkkilä, S Petäjä, E Producer: 20121002 In: Meat science vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of post-mortem temperature on beef tenderness. [electronic resource] by Petäjä, E Kukkonen, E Puolanne, E Producer: 20121002 In: Meat science vol. 12 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Dry sausage fermented by Lactobacillus rhamnosus strains. [electronic resource] by Erkkilä, S Suihko, M L Eerola, S Petäjä, E Mattila-Sandholm, T Producer: 20011018 In: International journal of food microbiology vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Flavour profiles of dry sausages fermented by selected novel meat starter cultures. [electronic resource] by Erkkilä, S Petäjä, E Eerola, S Lilleberg, L Mattila-Sandholm, T Suihko, M L Producer: 20121002 In: Meat science vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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