Microbiological and sensory evaluation of Jambu ( Acmella oleracea L.) dried by cold air circulation
The aim of this study was to evaluate the microbiological and sensory quality of the Jambu ( Acmella oleracea L.) in natura and dried by cold air, and the determination of its drying curve. The microbiological analysis were performed to Salmonella spp, the coagulase-positive Staphylococcus ,...
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| Veröffentlicht in: | Ciência e Tecnologia de Alimentos |
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| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
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| Schlagworte: | |
| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=395945199004 |
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