Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety

Food Control

Volumn 18, Issue 5, 2007, Pages 436-440

  Ferreira, Vânia ^a   Barbosa, Joana ^a   Silva, Joana ^a   Felício, Maria Teresa ^a,b   Mena, Cristina ^a   Hogg, Tim ^a   Gibbs, Paul ^a,c   Teixeira, Paula ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b INSTITUTO POLITÉCNICO DE CASTELO BRANCO   (Portugal)

^c LEATHERHEAD FOOD RESEARCH   (United Kingdom)

Author keywords

Alheira; Fermented sausages; Pathogens

Indexed keywords

CAMPYLOBACTER; CLOSTRIDIUM PERFRINGENS; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA;

EID: 33749663441     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2005.11.011     Document Type: Article

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