Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Micro-organismos deteriorantes"'
Autor:
Aline Silva SANTOS, Christiano Vieira PIRES, Jakline Magela SANTOS, Paulo Souza COSTA SOBRINHO
Publikováno v:
Alimentos e Nutrição, Vol 24, Iss 3, Pp 297-300 (2013)
Objetivou-se avaliar o crescimento de micro- -organismos psicrotróficos nas temperaturas estipuladas para armazenamento do leite cru refrigerado (4, 7 e 10ºC). As amostras de leite cru foram coletadas na região do Serro, Minas Gerais. Alíquot
Externí odkaz:
https://doaj.org/article/26a3352ce8e64ef78fabea52716474ba
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
