Microbial spoilage of portuguese chouriço along shelf life period
Braz. j. microbiol
; Braz. j. microbiol;44(1)2013.
Article
em En
|
LILACS-Express
| LILACS, VETINDEX
| ID: biblio-1469583
Biblioteca responsável:
BR68.1
ABSTRACT
Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium perfringens, moulds and yeasts were the most representative in both types of chouriço.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
LILACS
/
VETINDEX
Idioma:
En
Revista:
Braz. j. microbiol
Assunto da revista:
MICROBIOLOGIA
Ano de publicação:
2013
Tipo de documento:
Article
País de publicação:
Brasil