CONTROLE DE MOFOS EM SALAMINHO E SALAME TIPO ITALIANO, ATRAVÉS DE DESINFECÇÃO POR NATAMICINA, ULTRAVIOLETA, OZÔNIO E IONIZAÇÃO DO AR
The presence of molds on the surface of salami may bring undesirable effects during the maturation process of salami, causing negative effects on the development of color, aroma and flavor. Where there is often the need for removal of this gut, the final product, resulting in losses in production, r...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Santa Maria
2014
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| Online Access: | http://repositorio.ufsm.br/handle/1/5739 |