Levels of hygiene and safety quality indicators along the processing stages of a Portuguese traditional dry-fermented sausage (Linguiça)
While Portuguese fermented sausages are highly appreciated, research has shown that their microbiological quality is inconsistent due to the high variability in the production process and insufficient hygiene quality. Linguica is a dryfermented sausage, which has been found to harbour food-borne pat...
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| Outros Autores: | , , , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/17205 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/17205 |