Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage.

Gonzales-Barron, U; Cadavez, V; Pereira, A P; Gomes, A; Araújo, J P; Saavedra, M J; Estevinho, L; Butler, F; Pires, P; Dias, T

Gonzales-Barron, U; Cadavez, V; Pereira, A P; Gomes, A; Araújo, J P; Saavedra, M J; Estevinho, L; Butler, F; Pires, P; Dias, T.

Afiliación

Gonzales-Barron U; Mountain Research Centre (CIMO)/School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal. Electronic address: ubarron@ipb.pt.
Cadavez V; Mountain Research Centre (CIMO)/School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal.
Pereira AP; Mountain Research Centre (CIMO)/School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal.
Gomes A; Mountain Research Centre (CIMO)/School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal.
Araújo JP; Mountain Research Centre (CIMO)/School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal; Agrarian School of Ponte de Lima, Polytechnic Institute of Viana do Castelo, Viana do Castelo, Portugal.
Saavedra MJ; School of Agriculture and Veterinary Sciences, University of Trás-Os-Montes e Alto Douro, Vila Real, Portugal.
Estevinho L; Mountain Research Centre (CIMO)/School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal.
Butler F; School of Biosystems Engineering, University College Dublin, Dublin 4, Ireland.
Pires P; School of Technology and Management, Polytechnic Institute of Viana do Castelo, Viana do Castelo, Portugal.
Dias T; Mountain Research Centre (CIMO)/School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal.

Food Res Int ; 78: 50-61, 2015 Dec.

Article en En | MEDLINE | ID: mdl-28433317

Palabras clave

Chorizo; Dry-cured; Enterobacteriaceae; Lactic acid bacteria; Listeria monocytogenes; Longitudinal models; Staphylococcus aureus; Survey

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Food Res Int Año: 2015 Tipo del documento: Article Pais de publicación: Canadá

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