Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)

Autor: Nascimento,RS, Fonseca,ABM, Franco,RM, Miranda,ZB

Publikováno v: Revista Brasileira de Ciência Avícola, Volume: 17, Issue: 2, Pages: 151-157, Published: JUN 2015
Brazilian Journal of Poultry Science v.17 n.2 2015
Brazilian Journal of Poultry Science
Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)
instacron:FACTA

The aim of this study was to evaluate bacteriological characteristics and shelf life of three formulations of ostrich sausages (linguiças), only differing in lean meat percentage: Formula 1, 100% ostrich meat; Formula 2, 75% ostrich meat + 25% pork;

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::538d59b894e79ddee0150ea28d0e2b4d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000200151&lng=en&tlng=en