Microbial spoilage of portuguese chouriço along shelf life period
de Jesus da Silva Matos, Teresa; Bruno-Soares, Arminda; Amaral Azevedo, António.
Braz. J. Microbiol.;
44(1)2013.
Artigo
em Inglês
| VETINDEX
| ID: vti-444976
Resumo
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.
Biblioteca responsável:
BR68.1
Texto completo