Microbiological characterization of different formulations of <em>alheiras</em> (fermented sausages)

Microbiological characterization of different formulations of <em>alheiras</em> (fermented sausages)

Different ingredients in old recipes are becoming popular and the traditional <em>alheira</em> did not escape to this new trend. The objective of this preliminary study was to characterize microbiologically nine different formulations of <em>alheira</em> from five producers....

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Bibliographic Details
Main Authors: Julieta Silva, Joana Barbosa, Helena Albano, Maria Sequeira, Ana Pinto, Conceição Costa Bonito, Margarida Saraiva, Paula Teixeira
Format: Article
Language:English
Published: AIMS Press 2019-05-01
Series:AIMS Agriculture and Food
Subjects:
<i>alheira</i>| antimicrobial resistance| virulence factors
Online Access:https://www.aimspress.com/article/10.3934/agrfood.2019.2.399/fulltext.html

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https://www.aimspress.com/article/10.3934/agrfood.2019.2.399/fulltext.html

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