Subjects: “...Microbiological contamination...”
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“... this period it were analysed the viability of the probiotic, the microbiology of the product and the color...”
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“... the microbiological safety and the quality of foods produced in food unit through of the adapt of relative operational...”
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“... concentrations of trehalose, monitoring the physico-chemical and microbiological aspects involved during its...”
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“... microbiological analyses and optic density (OD). In the third experiment the isolated and multiplied cultures were...”
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“..., it becomes susceptible to microbiological contamination. To ensure the life of the sausage...”
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“... on apparent and microbiological pig carcass quality. In the second experiment the treatment with organic acid...”
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“... to the production of Italian salami evaluating their effects on the physicochemical, microbiological and sensory...”
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“... parameters, texture profile and microbiological and sensory characteristics during 60 days of storage at 4 ºC...”
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“..., and the sorbate of potassium at 25% and at 30%. Physical - chemical and microbiological analysis were realized...”
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“... through the checklist and microbiological analysis and planning how to address the no agreements found...”
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“..., evaluating its influence in the microbiological, physico-chemical and sensorial characteristics...”
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“... (thiobarbituric test)), microbiological analysis (coliforms at 45ºC, Staphylococcus coagulase-positive, Salmonella...”
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“... developed was evaluated by physical-chemical properties ( proximate composition and TBARS), microbiologic...”
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“... and the control sample 2,83 mg MA /kg sample. The microbiological analysis performed during the processing...”
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“... to evaluate the quality of fresh bovine meat at reception. Documental, microbiological, and physical-chemical...”
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“... ); the samples were frozen at -18° C for one year, during which microbiological, physico-chemical and sensory...”
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“... composition, pH and TBARS), microbiological (coliform at 45º C, Clostridium perfringes, Staphylococcus...”
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“... microbiological, physic-chemical and sensory aspects. Samples of fermented milks examined showed higher counts...”
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