Comparação entre a eficiência de três meios de plaqueamento, para isolamento de Listeria spp., a partir de carne moída.

Título:

Comparação entre a eficiência de três meios de plaqueamento, para isolamento de Listeria spp., a partir de carne moída.

Autor:

Robson Maia Franco

Ano:

2008

Revista:

Higiene Alimentar

ISSN:

01019171

Tags:

Idioma:

Português

Buscar essa publicação no Google Acadêmico

Publicações com a mesma autoria

Milk from different species on physicochemical and microstructural yoghurt properties

Avaliação dos procedimentos operacionais padronizados implantados na produção e manipulação de fórmulas lácteas e dietas enterais industrializadas, do setor de lactário/enteral

Comparative genome analysis and characterization of the Salmonella Typhimurium strain CCRJ_26 isolated from swine carcasses using whole genome sequencing approach

Evaluation of the microbiological and physical-chemical quality of salted meat bovine marketed in establisments and freee fairs in teh north zone of Rio de Janeiro

Implications of the use of irradiation in the processing of animal origin foods: Review

Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

Water management applied to the processing of Atlantic Salmon (Salmo salar) and Dolphinfish (Coryphaena hippurus) in a fish cold storage warehouse in Rio de Janeiro, Brazil

Contamination of Carcasses and Utensils in Small Swine Slaughterhouses by in the Northwestern Region of the State of Rio de Janeiro, Brazil

Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis