Influence of starter culture and ripening temperature on the survival of L. monocytogenes in traditional Portuguese dry-fermented sausages
Linguiça is a Portuguese popular ready-to-eat dry fermented sausage. Despite the high diversity of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt, garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentati...
| Main Author: | |
|---|---|
| Other Authors: | , , |
| Format: | conferenceObject |
| Language: | eng |
| Published: |
2018
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10198/17253 |
| Country: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/17253 |