Microbial spoilage of portuguese chouriço along shelf life period.
Braz J Microbiol
; 44(1): 105-8, 2013.
Article
em En
| MEDLINE
| ID: mdl-24159290
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:
MEDLINE
Idioma:
En
Revista:
Braz J Microbiol
Ano de publicação:
2013
Tipo de documento:
Article
País de afiliação:
Portugal
País de publicação:
Brasil