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Microbial spoilage of portuguese chouriço along shelf life period
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...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Brazilian Society of Microbiology
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3804184/ https://ncbi.nlm.nih.gov/pubmed/24159290 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1590/S1517-83822013000100014 |
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