Análisis microbiológico de la carne molida vendida en carnicerías en los mercados de Itapetinga - BA

Autor: Silva, Dayane de Freitas, Alves, Isabel Cristina de Santana, Câmara, Gabriel Barbosa, Correio, Renata De Sousa da Silva, Valadares, Yane Neves, Soares, Tamires da Cunha, Soares, Ticianne da Cunha, Alencar, Willys Dutra, Menezes, Ligia Miranda

Publikováno v: Research, Society and Development; Vol. 9 No. 1; e35911513
Research, Society and Development; Vol. 9 Núm. 1; e35911513
Research, Society and Development; v. 9 n. 1; e35911513
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The present work aimed to analyze the microbiological characteristics of beef before and after grinding process in butchers of the city of Itapetinga-Ba. Three samples from two different butchers were evaluated before and after grinding to quantify f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::bc4f53c46c435399c52b6038eca9795f
https://rsdjournal.org/index.php/rsd/article/view/1513