Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/2828
Título: Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal
Autor: Ferreira, Vânia
Barbosa, Joana
Silva, Joana
Vendeiro, Sandra
Mota, Ana
Silva, Fátima
Monteiro, Maria João
Hogg, Tim
Gibbs, Paul
Teixeira, Paula
Palavras-chave: Microbiological characterisation
Chemical properties
Traditional smoked sausages
Vinhais
"Salpicão de Vinhais’’
"Chouriça de Vinhais’’
Data: 2007
Editora: Elsevier
Citação: "Food microbiology". ISSN 0740-0020. 24: 6 (2007) 618-623
Resumo: "Chouriça de Vinhais" and "Salpicão de Vinhais" are traditional smoked naturally fermented meat products produced in the North of Portugal, Trás-os-Montes. The objective of this study was the characterisation of these products, giving particular attention to their microbiological and chemical safety. Nitrite, nitrate, heavy metals and biogenic amines were within accepted limits for meat products. Globally, the need for improvements in the good manufacturing practices was demonstrated in this study as various lots were considered of unsatisfactory microbiological quality according to the guidelines published by the Food Safety Authority of Ireland.
URI: http://hdl.handle.net/10400.14/2828
Versão do Editor: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WFP-4MTK951-1&_user=10&_coverDate=09%2F30%2F2007&_alid=1493765576&_rdoc=1&_fmt=high&_orig=search&_origin=search&_zone=rslt_list_item&_cdi=6800&_sort=r&_st=13&_docanchor=&view=c&_ct=1&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=a9c9ab02ac94d1f5f29ea6004b77377d&searchtype=a
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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