Quantification of biogenic amines in fabrication steps of Gorgonzola-type cheese

Publicações com a mesma autoria

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
Draft Genome Sequences of Salmonella enterica subsp. enterica Serovar Typhimurium Strains Isolated from Chicken and Swine Carcasses in Two Distinct Geographical Regions from Rio de Janeiro State, Brazil

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