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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Detalhes bibliográficos
Autor principal: Coelho-Fernandes, Sara (author)
Outros Autores: Zefanias, Odete (author), Rodrigues, Gisela (author), Faria, Ana Sofia (author), Fernandes, Ângela (author), Barros, Lillian (author), Cadavez, Vasco (author), Gonzales-Barron, Ursula (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2022
Assuntos:
Non-ready-to-eat sausage
Quality
Safety
Hygiene indicators
Pathogens
Principal component analysis
Texto completo:http://hdl.handle.net/10198/24917
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/24917

Texto Completo

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

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