Fermented sausage production using E. faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

Autor: Carvalho, Catharina Calochi Pires de, Santos, Vidiany Aparecida Queiroz, Gomes, Raquel Gutierres, Hoffmann, Fernando Leite

Publikováno v: Acta Scientiarum: Technology, Vol 39, Iss 4, Pp 395-402 (2017)
Acta Scientiarum. Technology; Vol 39 No 4 (2017); 395-402
Acta Scientiarum. Technology; v. 39 n. 4 (2017); 395-402
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM

Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the qu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8d6b0d97fc0bcde453df684c597e31f8
http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/30882

Linguiça cuiabana: histórico e aspectos tecnológicos de fabricação

Autor: Carvalho, Catharina Calochi Pires de [UNESP]

Publikováno v: AlephRepositório Institucional da UNESPUniversidade Estadual PaulistaUNESP.

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Externí odkaz: http://hdl.handle.net/11449/88387

Historical and technological aspects of the cuiabana sausage manufacturing procedure

Autor: Carvalho, Catharina Calochi Pires de [UNESP], Lopes Filho, José Francisco [UNESP], Hoffmann, Fernando Leite [UNESP], Romanelli, Pedro Fernando [UNESP]

Publikováno v: Currículo Lattes
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::a2454dd8ffa7fa2158f7e07feb2e05af
http://revistas.bvs-vet.org.br/rialutz/article/view/6349