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...

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Bibliographic Details
Main Author: Zdanski, Scheila Fernanda Rockembach
Other Authors: Fries, Leadir Lucy Martins
Format: Others
Language:Portuguese
Published: Universidade Federal de Santa Maria 2012
Subjects:
Online Access:http://repositorio.ufsm.br/handle/1/5709

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