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...
में बचाया:
| मुख्य लेखकों: | , , , |
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| स्वरूप: | पुस्तक |
| प्रकाशित: |
Fundação Oswaldo Cruz (FIOCRUZ),
2018-11-01T00:00:00Z.
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| विषय: | |
| ऑनलाइन पहुंच: | Connect to this object online. |
| टैग: |
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इंटरनेट
Connect to this object online.3rd Floor Main Library
| बोधानक: |
A1234.567 |
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| प्रति 1 | उपलब्ध |