Contaminación por staphylococcus aureus en el procesamiento de un embutido fermentado portugués (linguiça)

Linguiça is a Portuguese dry-fermented sausage, which has been found to harbour food-borne pathogens in the past. Hence, the objective of this study was to investigate the levels of total viable counts (TVC), Enterobacteriaceae, and S. aureus at the key production stages of linguiça by depicting the...

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Bibliographic Details
Main Author: Cadavez, Vasco (author)
Other Authors: Pereira, Ana Paula (author), Gomes, Aline (author), Lopes-da-Silva, M.F. (author), Estevinho, Leticia M. (author), Gonzales-Barron, Ursula (author), Dias, Teresa (author)
Format: conferenceObject
Language:spa
Published: 2018
Subjects:
Enterobacteriaceae
Principal component analysis
pH
Water activity
Online Access:http://hdl.handle.net/10198/16533
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/16533

Internet

http://hdl.handle.net/10198/16533

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