Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": Traditional dry sausages produced in the North of Portugal

Food Microbiology

Volumn 24, Issue 6, 2007, Pages 618-623

  Ferreira, Vânia ^a   Barbosa, Joana ^a   Silva, Joana ^a   Vendeiro, Sandra ^a   Mota, Ana ^a   Silva, Fátima ^a   João Monteiro, Maria ^a   Hogg, Tim ^a   Gibbs, Paul ^b   Teixeira, Paula ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b LEATHERHEAD FOOD RESEARCH   (United Kingdom)

Author keywords

"Chouri a de Vinhais"; "Salpic o de Vinhais"; Chemical properties; Microbiological characterisation; Traditional smoked sausages; Vinhais

Indexed keywords

BIOGENIC AMINE; HEAVY METAL; NITRATE; NITRITE;

ANIMAL; ARTICLE; BACTERIAL COUNT; BIOSYNTHESIS; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; HUMAN; MEAT; MICROBIOLOGY; PORTUGAL; SAFETY; STANDARD; SWINE;

ANIMALS; BIOGENIC AMINES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HUMANS; MEAT PRODUCTS; METALS, HEAVY; NITRATES; NITRITES; PORTUGAL; SWINE;

EID: 34047113264     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.12.007     Document Type: Article

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