Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar
Cabec a de xara is a traditional ready-to-eat meat product (RTEMP) from the Portuguese region of Alentejo. It is a moulded galantine made of low value pork pieces. The aim of this work was to test the addition of vinegar in reducing the spoilage microbiota, as well as controlling Listeria monocytoge...
| Autor principal: | |
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| Outros Autores: | , , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2019
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10174/26016 |
| País: | Portugal |
| Oai: | oai:dspace.uevora.pt:10174/26016 |