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Influence of cutting room temperature on the microbiological quality of chicken breast meat Arq. Bras. Med. Vet. Zootec.
Cintra,A.P.R.; Andrade,M.C.G.; Lazarini,M.M.; Assis,D.C.S.; Silva,G.R.; Menezes,L.D.M.; Ornellas,C.B.D.; Figueiredo,T.C.; Cançado,S.V..
ABSTRACT The temperature control in the processing room is one of the major factors associated with the production of safe food with a satisfactory microbiological quality. A total of 288 samples of skinless chicken breast meat were placed in a cutting room, subjected to four different temperatures (12ºC, 14ºC, 16ºC and 18ºC) and collected to evaluate the influence of the room temperature on the microbiological quality during the cutting and boning of chicken breasts. Aerobic mesophilic microorganisms were counted to evaluate the environmental contamination. In addition, coliforms at 35ºC and 45ºC and Staphylococcus spp. were counted, and an analysis for the presence of staphylococcal enterotoxins and Salmonella spp. was performed to determine the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Microbiological quality; Environmental contamination; Chicken breast meat; Cutting room temperature.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000300814
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Effect of microbiological characteristics of raw milk on the quality of whole milk powder BJM
Oliveira,Carlos Augusto Fernandes de; Mestieri,Lucinéia; Santos,Marcos Veiga; Moreno,José Franchini Garcia; Spers,Aleksandrs; Germano,Pedro Manuel Leal.
The relationship between microbiological characteristics of raw milk and the quality of high-heat whole powder made from it was investigated. To this end, 16 lots of milk standardized for fat and non-fat solids were used. Powder average levels of mesophiles and psychrotrophs were 7.8 x 10¹ and 4.0 x 10¹ CFU/g, respectively, and these values correlated positively (P < 0.05) with the corresponding raw milk counts (8.1 x 10(6) and 1.8 x 10(7) CFU/g, respectively). A significant positive correlation (P < 0.05) was also observed between raw milk psychrotroph counts and titratable acidity of milk powder (range: 0.15 - 0.19 as % lactic acid). Samples of powder produced from raw milk with higher psychrotroph levels were found to have higher insolubility...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Milk powder; Microbiological quality; Physical and chemical quality.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200006
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Microbiological air quality of processing areas in a dairy plant as evaluated by the sedimentation technique and a one-stage air sampler BJM
Salustiano,Valéria Costa; Andrade,Nélio José; Brandão,Sebastião César Cardoso; Azeredo,Raquel Monteiro Cordeiro; Lima,Sandra Aparecida Kitakawa.
The microbiological air quality at processing areas in a dairy plant was evaluated by using a one-stage air sampler, based on Andersen principles (impaction technique) and by culture settling plate technique, also known as sedimentation technique. Among these areas, milk reception, packaging, and pasteurization rooms were included. Rooms where cheese, yogurt, butter and "doce de leite"(Latin American typical treat made of concentrated milk and sugar) are made were also evaluated. For all processing areas, the numbers of mesophilic aerobic bacteria and yeast and molds recovered by air sampler were higher than 90 CFU·m-3 - the maximum value recommended by American Public Health Association (APHA). In four of the six processing areas, the microbial numbers...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dairy plant; Air processing areas; Microbiological quality; Air sampler.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000300015
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Microbiological quality of oysters (Crassostrea gigas) produced and commercialized in the coastal region of Florianópolis - Brazil BJM
Pereira,Murilo Anderson; Nunes,Márcia Menezes; Nuernberg,Leonardo; Schulz,Denys; Batista,Cleide Rosana Vieira.
Oysters are filter feeders able to ingest particles in suspension that may carry pathogenic microorganisms. In this respect, the consumption of raw oysters can cause foodborne diseases in humans. The aim of the present study was to evaluate the microbiological quality of Crassostrea gigas oysters cultivated and commercialized in the coastal region of Florianópolis, SC, Brazil. The study comprised counts of coliforms at 35ºC and at 45ºC, Escherichia coli and coagulase-positive staphylococci, and detection of Salmonella sp, Vibrio cholerae and Vibrio parahaemolyticus. Ninety samples were analyzed, 45 of them collected at seafood commercial establishments and the other 45 were collected in the cultivation area. All analyses were performed according to methods...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coliforms; Escherichia coli; Food; Microbiological quality; Oysters.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000200012
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Influence of pH on the efficacy of ozonated water to control microorganisms and its effect on the quality of stored strawberries (Fragaria x ananassa Duch.) Ciência e Agrotecnologia
Ferreira,Wallas Felippe de Souza; Alencar,Ernandes Rodrigues de; Alves,Hanna; Ribeiro,Jaqueline Lamounier; Silva,Caroline Rosa da.
ABSTRACT Ozonation has been proposed as an alternative for the post-harvest treatment of plant products. Therefore, the objective of this study was to evaluate the influence of the pH on the efficacy of ozonated water to control microorganisms and to determine the possible effects of ozone on the quality of stored strawberries. To evaluate the influence of pH on ozonated water in Portola variety strawberries, the strawberries were divided into six batches. Three batches were exposed to ozonated water and three batches were exposed to non-ozonized water with different pH levels and an immersion time of 5 min. The pH values used were 3.0, 6.5 and 8.7. After the ozonation, the fruits were stored in a cold chamber at 5 °C for 6 days, and analyses were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ozone; Microbiological quality; Qualitative changes.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542017000600692
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Microbiological and physicochemical characterization of surimi obtained from waste of piramutaba fillet Ciênc. Tecnol. Aliment.
Galvão,Giane Célia dos Santos; Lourenço,Lúcia de Fátima Henriques; Ribeiro,Suezilde da Conceição Amaral; Ribeiro,Carmelita de Fátima Amaral; Park,Kil Jin; Araujo,Eder Augusto Furtado.
The aim of this work was to perform the microbiological and physicochemical characterization of surimi made from waste of piramutaba filleting. The results of physicochemical characterization of the waste and surimi were: moisture (76.37 and 79.11%), total lipids (5.35 and 0.74%), proteins (14.92 and 10.79%), ash (3.03 and 2.35%), pH (6.9 and 7.4), caloric value (109.15 and 77.86 kcal.g-1), and water activity (both 0.98), respectively. The results of the levels of total volatile bases were 7.29 mgN/100-1 g (waste) and 7.01% carbohydrate (surimi). The values of total lipids and proteins were reduced during the preparation of surimi, probably due to successive washes during the processing. Waste and surimi were examined microbiologically and are in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Surimi; Wastes; Microbiological quality; Physicochemical characterization.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200015
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Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil Ciênc. Tecnol. Aliment.
Sousa,Eldina Castro; Uchôa-Thomaz,Ana Maria Athayde; Carioca,José Osvaldo Beserra; Morais,Selene Maia de; Lima,Alessandro de; Martins,Clécio Galvão; Alexandrino,Cristiane Duarte; Ferreira,Pablito Augusto Travassos; Rodrigues,Ana Livya Moreira; Rodrigues,Suliane Praciano; Silva,Jurandy do Nascimento; Rodrigues,Larissa Lages.
Grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil was evaluated in relation to chemical composition, and content of minerals and functional properties. Its microbiological quality and toxic potential, using Artemia salina sp, were also investigated. The results showed that the flour obtained from these residues had below neutral pH (3.82), moisture (3.33g/100g), acidity of (0.64g of citric acid/100g), and ash (4.65 g/100g). The amount of total dietary fiber (46.17g/100g) stood out quantitatively compared to the content of carbohydrate (29.2g/100 g), protein (8.49g/100g), and lipids (8.16g/100g). The total energy was 224Kcal/100g. With regard to the compounds with functional properties, higher values of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Grape pomace; Chemical composition; Minerals; Bioactive compounds; Microbiological quality; Artemia salina sp.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100020
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Influence of chitosan addition on quality properties of vacuum-packaged pork sausages Ciênc. Tecnol. Aliment.
García,Mario; Díaz,Raúl; Puerta,Felicidad; Beldarraín,Tatiana; González,Juan; González,Iris.
The aim of the study was to evaluate the influence of the chitosan addition on the quality of vacuum packaged pork sausages. A variant of the product was elaborated with 1% (w/w) of chitosan in lactic acid solution at 1% (v/v) and it was compared to a control. Sausages were mechanically stuffed and manually conformed and vacuum packaged. Sausages were stored at 4 °C and microbiological evaluations, pH measurements, texture profile analysis and sensorial evaluation were performed. The chitosan addition in the formulation of the sausages did not reduce the microbiological counts. The pH values obtained in all samples were similar, which suggests that the chitosan addition did not influence the pH values of sausages. The added chitosan did not affect...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pork sausages; Meat products; Chitosan; Microbiological quality; Sensory quality; Storage.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200041
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Ocurrence of Vibrio spp., positive coagulase staphylococci and enteric bacteria in oysters (Crassostrea gigas) harvested in the south bay of Santa Catarina island, Brazil Ciênc. Tecnol. Aliment.
Ramos,Roberta Juliano; Pereira,Murilo Anderson; Miotto,Letícia Adélia; Faria,Renata D'Aquino; Silveira Junior,Nelson; Vieira,Cleide Rosana Werneck.
The aim of this study was to assess the contamination of oysters (Crassostrea gigas), harvested in six different regions of the South Bay of Santa Catarina Island, with Coliforms at 45 ºC, Escherichia coli, Vibrio spp., positive coagulase staphylococci, and Salmonella sp. over a period of one year. One hundred eighty oyster samples were collected directly from their culture sites and analyzed. Each sample consisted of a pool of 12 oysters. All of the samples analyzed showed absence of Salmonella, 18 (10%) samples showed presence of Escherichia coli, 15 (8.3%) samples were positive for V. alginolyticus, and Vibriocholerae was detected in 4 samples (2.2%). The counts of positive-coagulase staphylococci varied from <10 to 1.9 x 102 CFU.g-1, whereas the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Microbiological quality; Bivalve mollusks; Filter-feeders; Escherichia coli; Vibrio parahaemolyticus; Vibrio vulnificus.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300009
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Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil Ciênc. Tecnol. Aliment.
Santa,Osmar Roberto Dalla; Alvarez,David Chacón; Santa,Herta Stutz Dalla; Zanette,Cristina Maria; Freitas,Renato João Sossela de; Macedo,Renata Ernlund Freitas de; Terra,Nelcindo Nascimento.
The study of the ecology of fermented sausage is fundamental to understand the physical and chemical changes that happen during fermentation and maturation. The aim of the present study was to determine the microbiological characteristics of sausages produced by spontaneous fermentation. Fifty samples of sausages produced in the South of Brazil by different small manufacturers were analyzed for the following microbiota: aerobic mesophilic bacteria; Micrococcaceae; mold and yeast; lactic acid bacteria; total and fecal coliforms; coagulase-positive Staphylococcus, and Salmonella. In most samples (72%), the count of lactic bacteria was higher than 6 log10 cfu.g-1, and the samples with the highest counts were above 8 log10 cfu.g-1. The counts of Micrococcaceae...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sausage; Microbiological characteristics; Microbiological quality.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400003
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Chemical composition, fatty acid profile and bioactive compounds of guava seeds (Psidium guajava L.) Ciênc. Tecnol. Aliment.
Uchôa-thomaz,Ana Maria Athayde; Sousa,Eldina Castro; Carioca,José Osvaldo Beserra; Morais,Selene Maia De; Lima,Alessandro De; Martins,Clécio Galvão; Alexandrino,Cristiane Duarte; Ferreira,Pablito Augusto Travassos; Rodrigues,Ana Livya Moreira; Rodrigues,Suliane Praciano; Thomaz,José Celso De Albuquerque; Silva,Jurandy Do Nascimento; Rodrigues,Larissa Lages.
This study aimed to characterize the chemical composition, determine the fatty acid profile, and quantify the bioactive compounds present in guava seed powder (Psidium guajava L.). The powder resulted from seeds obtained from guava pulp processing. The agro-industrial seeds from red guava cv. paluma were used, and they were donated by a frozen pulp fruit manufacturer. They contain varying amounts of macronutrients and micronutrients, with a high content of total dietary fiber (63.94 g/100g), protein (11.19 g/100g), iron (13.8 mg/100g), zinc (3.31 mg/100g), and reduced calorie content (182 kcal/100g). Their lipid profile showed a predominance of unsaturated fatty acids (87.06%), especially linoleic acid (n6) and oleic acid (n9). The powder obtained...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Guava seeds (Psidium guajava L.); Chemical composition; Fatty acid; Bioactive compounds; Artemia salina sp.; Microbiological quality.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300008
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Quality of eggs sold in different commercial establishments and the study of the conditions of storage Ciênc. Tecnol. Aliment.
Pereira,Anielli Souza; Santos,Taisa Tavares dos; Coelho,Ana Flávia Santos.
The objective of this study was to investigate the influence of storage conditions on the physicochemical (mass, albumen height, pH, and Haugh unit) and microbiological (Salmonella spp., determination of the Total and Thermotolerant Coliforms, and Counting of the Mesophilic Aerobic Bacteria) quality of eggs. In the first experiment, a questionnaire was applied, and 33 samples of eggs were collected for the Salmonella spp analysis. In the second experiment, the eggs were collected from supermarkets, open markets, and distributors for physicochemical analysis. In the third experiment, 175 eggs were collected from the distributor, packaged in cardboard boxes lined with plastic wrapping, stored at 5 °C and 28 °C, and the physicochemical and microbiological...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Microbiological quality; Egg; Samonella spp.; Haugh unit.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100012
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A research on the chemical and microbiological qualities of honeys sold in Istanbul Ciênc. Tecnol. Aliment.
URAN,Harun; AKSU,Filiz; DÜLGER ALTINER,Dilek.
Abstract Honey, produced by honeybees from nectar in flowers and plants, is an aqueous supersaturated sugar solution, mainly composed of fructose and glucose. The quality and biochemical properties of honey are related to honey maturity, production methods, processing and storage conditions, climatic conditions as well as the nectar source of the honey. In this study, 35 honey samples of different sizes and packaging all of which were sold in Istanbul were examined in terms of some physicochemical and microbiological properties. All samples were floral liquid honey. The physicochemical characterizations were as follows: average moisture (16.31±1.40%), ash (0.30±0.29%), hydroxymethylfurfural (HMF) (8.09±7.63 mg/kg), pH (4.32±0.34), acidity (30±9 meq/kg). In...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chemical quality; HMF; Honey; Microbiological quality.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500030
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Detection of Bacillus cereus isolated during ultra high temperature milk production flowchart through random amplified polymorphic DNA polymerase chain reaction Ciência Rural
Vidal,Ana Maria Centola; Rossi Junior,Oswaldo Durival; Abreu,Irlan Leite de; Bürger,Karina Paes; Cardoso,Marita Vedovelli; Gonçalves,Ana Carolina Siqueira; Rossi,Gabriel Augusto Marques; D'Abreu,Léa Furlan.
ABSTRACT: The present study focused on isolation Bacillus cereus during the UHT milk production and shelf life, to assess the enterotoxigenic production capacity of isolates and to evaluate the use of the RAPD-PCR technique to verify whether Bacillus cereus isolated at different phases of UHT milk processing belongs to the same strain. For this, six groups of milk samples composed of raw, pasteurized and UHT milk were collected from a processing plant. The results revealed that bacteria belonging to the Bacillus cereus group were isolated from 51.6%, 81.6% and from 13.8% of raw, pasteurized and UHT milk samples, respectively. About 50.0% of isolates from raw milk, 19.2% isolates from pasteurized milk and 70.7% isolates from UHT milk were capable of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacillus cereus; Enterotoxins; Microbiological quality; Pasteurized milk; Raw milk; UHT milk.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000200286
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Calidad microbiológica y organoléptica de vainilla (Vainilla planifolia Jacks) beneficiada artesanalmente. Colegio de Postgraduados
López López, Daniela.
La vainilla (Vanilla planifolia Jacks) es un recurso fitogenético originario de México, el fruto llamado vaina, tiene que ser beneficiado para ser consumido. En este trabajo se evaluó la calidad microbiológica de la vainilla por la presencia de enterobacterias, coliformes totales, mohos y levaduras, así como la cantidad de compuestos fenólicos por técnicas de HPLC (ácido 4-hidroxibenzóico, 4-hidroxibenzaldehído, ácido vainillínico y vainillina) durante el proceso de beneficio artesanal a fin de establecer puntos críticos de control. Se tomaron catorce muestras en diversas etapas del proceso desde la recepción, matado, ciclos de secado al sol alternados con sudor, oreado, depósito provisional y revisiones fitosanitarias, hasta vainilla beneficiada. Los...
Palavras-chave: Vainillina; Calidad microbiológica; Compuestos fenólicos; Curado; Vainillin; Microbiological quality; Phenolic compounds; Cured; Fisiología Vegetal; Maestría.
Ano: 2013 URL: http://hdl.handle.net/10521/2048
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Diagnóstico da apicultura na região de Rio Branco e entorno, Acre, Brasil. Infoteca-e
DRUMOND, P. M.; SOUZA, B. de A..
Os principais objetivos deste estudo foram: a) identificar e caracterizar os segmentos que compõem o arranjo produtivo do mel nos municípios de Bujari, Plácido de Castro, Rio Branco e Senador Guiomard; e b) caracterizar as propriedades físicoquímicas e microbiológicas dos méis produzidos e comercializados em Rio Branco e entorno.
Tipo: Folhetos Palavras-chave: Arranjo Produtivo Local (APL); Miel; Amazonia Occidental; Senador Guiomard (AC); Acre; Amazônia Ocidental; Western Amazon; Comercialización; Propiedades fisicoquímicas; Calidad microbiológica; Rio Branco (AC); Bujari (AC); Plácido de Castro (AC); Apicultura; Propriedade Físico-Química; Mel; Produção; Comercialização; Análise Microbiológica; Apiculture; Honey; Commercialization; Physicochemical properties; Microbiological quality.
Ano: 2010 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/993614
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Caracterização epidemiológica de áreas de baixa qualidade microbiológica do leite cru. Infoteca-e
DIAS, J. A.; OLIVEIRA, A. M. de; GREGO, C. R.; OLIVEIRA, L. F. de; FARIA, G. V.; SILVA, F. de A. C..
Este trabalho teve o objetivo de caracterizar o perfil dos produtores e manejo das propriedades localizadas em áreas de baixa qualidade microbiológica do leite cru dentro da área de abrangência de uma indústria láctea, identificadas por meio da análise espacial dos indicadores de CTB no estudo realizado por Dias et al. (2017).
Tipo: Folhetos Palavras-chave: Agroindústria; Ariquemes (RO); Rondônia; Amazônia Ocidental; Western Amazon; Indústria Agrícola; Produção Leiteira; Cadeia Produtiva; Controle de Qualidade; Análise Bacteriológica; Tanque; Resfriamento; Cooperativa de Produtores; Agribusiness; Milk production; Milk quality; Supply chain; Microbiological quality; Tankers; Cold treatment.
Ano: 2019 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1114838
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Sanitary aspects and technological challenges of whole milk microfiltration at low temperatures PAB
Fagnani,Rafael; Mexia,Marisa Marroni; Puppio,Ana Amélia Nunes; Battaglini,Ana Paula Pavão.
Abstract: The objective of this work was to evaluate the effects of whole milk microfiltration at low temperatures on bacterial counts and on its shelf life. The microfiltration process was evaluated at two temperatures (30 and 50ºC) and compared with the slow pasteurization process. Both slow pasteurization and microfiltration reduced the initial counts of aerobic mesophilic and psychrotrophic bacteria, as well as total coliforms in whole milk. Microfiltration at 50ºC was as effective as the pasteurization process, since it reduced the initial count of aerobic mesophilic bacteria in 4.4 log cycles; increased the product's shelf life, which reached 30 days without exceeding 1,000 CFU mL-1; and eliminated coliform counts at the temperatures of 35 and 45ºC,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Escherichia coli; Membrane; Microbiological quality; Pasteurization; Shelf life.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2016000800990
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Drinking water as a risk factor to poultry health Rev. Bras. Ciênc. Avic.
Amaral,LA do.
In the poultry industry, the use of water with adequate physical, chemical and microbiological quality it is of fundamental importance. Since many birds have access to the same water source, quality problems will affect a great number of animals. The drinking water plays an important role in the transmission of some bacterial, viral and protozoan diseases that are among the most common poultry diseases. Important factors to prevent waterborne diseases in broiler production are the protection of supply sources, water disinfection and the quality control of microbiological, chemical and physical characteristics. Water is an essential nutrient for birds and therefore quality preservation is fundamental for good herd performance. The farmer may prevent many...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Microbiological quality; Poultry industry; Water.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2004000400001
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VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN Rev. Bras. Frutic.
LIMA,JANICE RIBEIRO; GARRUTI,DEBORAH DOS SANTOS; PINTO,GUSTAVO ADOLFO SAAVEDRA; MAGALHÃES,HILTON CÉSAR RODRIGUES; MACHADO,TEREZINHA FEITOSA.
ABSTRACT This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics, sensory acceptance and stability of burgers stored at -18 °C for 180 days. Both burger formulations had high moisture and carbohydrate contents and low lipid contents. Enzymatic fiber maceration resulted in harder products with lower moisture content. During storage, reduction in pH and ascorbic acid and increase in acidity values were observed, with no tendencies for color values. Throughout the storage period, burgers were within microbiological standards of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sensory acceptance; Proximate composition; Microbiological quality; By-product; Shelf life.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300901
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