Microbiological quality control of minced beef and pork

Alves, Sílvia; Moreira, Anabela; Ferreira, Stephanie; Moreira, Teresa; Mota, Sandra; Araújo, António; Amorim, Manuela

http://hdl.handle.net/10400.22/20093

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Abstract(s)

Food-borne infections are responsible for high rates of mortality and morbidity. To evaluate and compare the results of microbiological analysis of minced beef and pork.

URI

http://hdl.handle.net/10400.22/20093

Citation

Alves, S., Moreira, A., Ferreira, S., Moreira, T., Mota, S., Araújo, A., & Amorim, M. (2015). Microbiological quality control of minced beef and pork. In R. A. Silva, P. Baylina, F. Q. Vieira, C. Barrias, M. Rubim, T. Coelho, C. Prudêncio, & Â. Jesus (Eds.), Microbiological quality control of minced beef and pork (1 st ed., Vol. 1, pp. 99). Escola Superior de Tecnologia da Saúde do Instituto Politécnico do Porto.