Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Deteriorating microorganisms"'
Autor:
Macedo, Renata Cristina Borges da Silva, Rebouças, Cristina Karine de Oliveira, Melo, Elisandra Cibely Cabral de, Freire, Bárbara Camila Firmino, Mendonça, Lidiane Pinto de, Santana, Flávio Estefferson de Oliveira, Bezerra, Ana Carla Diógenes Suassuna, Soares, Karoline Mikaelle de Paiva
Publikováno v:
Research, Society and Development; Vol. 10 No. 11; e118101119195
Research, Society and Development; Vol. 10 Núm. 11; e118101119195
Research, Society and Development; v. 10 n. 11; e118101119195
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 11; e118101119195
Research, Society and Development; v. 10 n. 11; e118101119195
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Sausage is a meat sausage highly commercialized and consumed by the Brazilian population. However, high handling during processing increases the risk of contamination, requiring quality research to verify that the food is fit for human consumption. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::7f1d326f4763fcfd010467009ab21dbf
https://rsdjournal.org/index.php/rsd/article/view/19195
https://rsdjournal.org/index.php/rsd/article/view/19195
Autor:
Jorge Luiz da Silva, Brendo da Conceição Lima Dias, Vasco Cadavez, Ursula Gonzales-Barron, Adelino da Cunha-Neto, Eduardo Eustáquio de Souza Figueiredo, Maxsueli Aparecida Moura Machado
Publikováno v:
Ciência Rural, Volume: 50, Issue: 7, Article number: e20200090, Published: 08 JUN 2020
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Ciência Rural v.50 n.7 2020
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Vol 50, Iss 7
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Ciência Rural v.50 n.7 2020
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Vol 50, Iss 7
In this study, the kinetic parameters of mesophilic, psychrotrophic and lactic acid bacteria in vacuum-packed beef at 1 °C and 4 °C were estimated from experimental growth curves produced by samples stored during 21 and 60 days, respectively. In a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77724f15b2111ffc21ece21b482fc91f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000700454&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000700454&lng=en&tlng=en
Autor:
Gregório, Mailson Gonçalves, Brito, Alícia Nayana dos Santos Lima de, Oliveira, Airton Gonçalves de, Mascarenhas, Nágela Maria Henrique, Paiva, Francisco Jean da Silva, Romão, Luis Paulo Firmino, Silva, Semirames do Nascimento
Publikováno v:
Research, Society and Development; Vol. 9 No. 8; e271985286
Research, Society and Development; Vol. 9 Núm. 8; e271985286
Research, Society and Development; v. 9 n. 8; e271985286
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 8; e271985286
Research, Society and Development; v. 9 n. 8; e271985286
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Fresh cream is obtained from the separation of fat from whole milk through mechanical processes. It has a high fat content in its composition, in addition to proteins, carbohydrates and water, so it is a product conducive to the development of deteri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::4a6e377a3f648d4e35e7a0a95cfd0c69
https://rsdjournal.org/index.php/rsd/article/view/5286
https://rsdjournal.org/index.php/rsd/article/view/5286
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Autor:
Jorge Luiz da Silva, Vasco Augusto Pilão Cadavez, Maxsueli Aparecida Moura Machado, Brendo da Conceição Lima Dias, Adelino da Cunha-Neto, Ursula Gonzales-Barron, Eduardo Eustáquio de Souza Figueiredo
Publikováno v:
Ciência Rural, Vol 50, Iss 7
ABSTRACT: In this study, the kinetic parameters of mesophilic, psychrotrophic and lactic acid bacteria in vacuum-packed beef at 1 °C and 4 °C were estimated from experimental growth curves produced by samples stored during 21 and 60 days, respectiv
Externí odkaz:
https://doaj.org/article/f05c160afda8403a85fc2c208206660e
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.