Jelaskan Rujukan dari Salami dalam bahasa melayu

Bacus. Jim, "Utilization of Microorganisms in Meat Processing – a handbook for meat plant operators", Research Studies Press

Campbell-Platt, G and Cook, P. (Eds) (1995) "Fermented Meats", Blackie Academic and Professional, Glasgow

Darby W.J et al. "Food: the gift of Osiris", London 1977

Gou P. et al. "Potassium Chloride, Potassium lactate & Glycine as Sodium Chloride substitutes in fermented sausages & in dry cured pork loin", Meat Science vol 42 nol p37-48 1996