ÁCIDOS ORGÂNICOS E SEUS SAIS E NISINA NO CONTROLE DE BACTÉRIAS LÁTICAS, AERÓBIAS MESÓFILAS E Listeria monocytogenes EM SALSICHAS
The sausage is a product of high consumption, but due to its manufacturing process technology, it becomes susceptible to microbiological contamination. To ensure the life of the sausage and their microbiological safety, means of minimizing contamination levels, limiting or preventing microbial growt...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | Portuguese |
| Published: |
Universidade Federal de Santa Maria
2012
|
| Subjects: | |
| Online Access: | http://repositorio.ufsm.br/handle/1/5709 |