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...
| Autor principal: | |
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| Outros Autores: | , , , , , |
| Formato: | conferenceObject |
| Idioma: | spa |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/16533 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/16533 |