Relating microbiological and physicochemical patterns of a traditional Portuguese fermented sausage along processing

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...

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Bibliographic Details
Main Author: Pereira, Ana Paula (author)
Other Authors: Gomes, Aline (author), Cadavez, Vasco (author), Fernandes, Conceição (author), Rodrigues, Paula (author), Estevinho, Leticia M. (author), Gonzales-Barron, Ursula (author), Dias, Teresa (author)
Format: conferenceObject
Language:eng
Published: 2018
Subjects:
Listeria monocytognes
dry-fermented sausages
Online Access:http://hdl.handle.net/10198/17207
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/17207

Internet

http://hdl.handle.net/10198/17207

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