Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro
Introduction: Salted beef is a highly handled product that can be contaminated by pathogenic microorganisms and foreign materials. Objective: Evaluate the microbiological and physicalchemical quality of charque and jerked beef. Method: Thirty samples were evaluated by microbiological research and c...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Fundação Oswaldo Cruz (FIOCRUZ)
2018-11-01
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| Series: | Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia |
| Subjects: | |
| Online Access: | https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/1185 |