Influence of starter culture and ripening temperature on survival of L. monocytognes in traditional Portuguese dry-feremnted sausage
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Linguiça is a Portuguese traditional dry-fermented sausage whose microbiological quality and safety have been reported to be highly variable. The present study evaluated the influence of the addition of a commercial starter
culture and ripening temperature (10° C and 18°C) on the survival of L monocytogenes in linguiça