Microbial spoilage of portuguese chouriço along shelf life period

scientific article published on 31 May 2013

Microbial spoilage of portuguese chouriço along shelf life period is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1590/S1517-83822013000100014
P932PMC publication ID3804184
P698PubMed publication ID24159290
P5875ResearchGate publication ID258044919

P2093author name stringAntónio Amaral Azevedo
Arminda Bruno-Soares
Teresa de Jesus da Silva Matos
P2860cites workGrowth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço).Q42724366
Occurrence and significance of streptococci in fermented Italian type dry sausageQ68122893
Inhibition of Candida adhesion to buccal epithelial cells by an aqueous extract of Allium sativum (garlic)Q68739208
Mycoflora of two types of Portuguese dry-smoked sausages and inhibitory effect of sodium benzoate, potassium sorbate, and methyl p-hydroxybenzoate on mold growth rateQ80569960
Yeast populations on Spanish fermented sausagesQ82389898
P433issue1
P921main subjectshelf lifeQ1689021
P304page(s)105-108
P577publication date2013-05-31
P1433published inBrazilian Journal of MicrobiologyQ15758019
P1476titleMicrobial spoilage of portuguese chouriço along shelf life period
P478volume44

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