Microbiological and physicochemical assessment of artisanally produced “Alheira” fermented sausages in Northern Portugal

Alheira is a traditional non-ready-to-eat sausage produced mainly in northern Portugal. The objective of this study was to evaluate the associations between some relevant physicochemical and microbiological attributes of alheiras produced by different regional producers. Finished products from 8 reg...

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Bibliographic Details
Main Author: Coelho-Fernandes, Sara (author)
Other Authors: Zefanias, Odete (author), Rodrigues, Gisela (author), Faria, Ana Sofia (author), Fernandes, Ângela (author), Barros, Lillian (author), Cadavez, Vasco (author), Gonzales-Barron, Ursula (author)
Format: conferenceObject
Language:eng
Published: 2022
Subjects:
Non-ready-to-eat sausage
Quality
Safety
Hygiene indicators
Pathogens
Principal component analysis
Online Access:http://hdl.handle.net/10198/24917
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/24917

Internet

http://hdl.handle.net/10198/24917

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