Evaluación microbiológica de mayonesas artesanales prestadas em servicios alimentarios en el centro de Campina Grande - PB

Autor: Felinto, Ana Clara Bezerra, Bú, Steffany Albuquerque do, Marçal , Eduarda Josefa Alves, Oliveira, Igor Macêdo de, Lima, Joyce Almeida, Sousa, Juliana Barbosa de, Melo, Wagner Gomes de, Cavalcanti, Mayra da Silva

Publikováno v: Research, Society and Development; Vol. 10 No. 7; e28410716454
Research, Society and Development; Vol. 10 Núm. 7; e28410716454
Research, Society and Development; v. 10 n. 7; e28410716454
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

With high consumption in snack bars in the city, mayonnaise is a product made from oil, water, and eggs; used to enhance the taste of food and can be found in various forms for use. In Campina Grande, a artisanal mayonnaise has been used with the add

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::05ba3c55d217ec7617eb7b81b99f75c3
https://rsdjournal.org/index.php/rsd/article/view/16454