Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro
Introduction: Salted beef is a highly handled product that can be contaminated by pathogenic microorganisms and foreign materials. Objective: Evaluate the microbiological and physicalchemical quality of charque and jerked beef. Method: Thirty samples were evaluated by microbiological research and co...
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| Asıl Yazarlar: | , , , |
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| Materyal Türü: | Kitap |
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Fundação Oswaldo Cruz (FIOCRUZ),
2018-11-01T00:00:00Z.
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Internet
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| Yer Numarası: |
A1234.567 |
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| Kopya Bilgisi 1 | Kütüphanede |