Relvas, RitaFerreira, StéphanieMoreira, AnabelaMoreira, TeresaMota, SandraAraújo, AntónioAmorim, Manuela2022-03-022022-03-022015-11Relvas, 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.978-989-20-6340-9http://hdl.handle.net/10400.22/20101Portugal 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.engconference object