Microbiological characterization on the smoked meat products

Relvas, Rita; Ferreira, Stéphanie; Moreira, Anabela; Moreira, Teresa; Mota, Sandra; Araújo, António; Amorim, Manuela

http://hdl.handle.net/10400.22/20101

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
POSTER_Rita Relvas.pdf		424.37 KB	Adobe PDF	Download
license1.txt		1.74 KB	License	Download

Send Feedback

Authors

Abstract(s)

Portugal is a country characterized by production of a variety of sausage products. Many of these are subjected to conservation processes, including smoking to promote textures, flavors and bacterial inhibition. To microbiologically characterize whole and sliced smoked meat products, analyzed during 2014 at Biogerm Laboratory.

URI

http://hdl.handle.net/10400.22/20101

Citation

Relvas, R., Ferreira, S., Moreira, A., Moreira, T., Mota, S., Araújo, A., & Amorim, M. (2015). Microbiological characterization on the smoked meat products. In R. A. Silva, P. Baylina, F. Q. Vieira, C. Barrias, M. Rubim, T. Coelho, C. Prudêncio, & Â. Jesus (Eds.), II Congresso Internacional da Saúde Gaia Porto: Livro de Resumos (1 st ed., Vol. 1, pp. 100). Escola Superior de Tecnologia da Saúde do Instituto Politécnico do Porto.