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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Detalles Bibliográficos
Autores principales: de Jesus da Silva Matos, Teresa, Bruno-Soares, Arminda, Azevedo, António Amaral
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Brazilian Society of Microbiology 2013
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3804184/
https://www.ncbi.nlm.nih.gov/pubmed/24159290
http://dx.doi.org/10.1590/S1517-83822013000100014

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3804184/
https://www.ncbi.nlm.nih.gov/pubmed/24159290
http://dx.doi.org/10.1590/S1517-83822013000100014

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