Variacao da atividade de agua, umidade e concentracao salina na salga de sardinhas inteiras e evisceradas-descabecadas e avaliacao do desenvolvimento de Clostridium botulinum tipo A e Staphylococcus aureus no processo [contaminacao bacteriana].
1983
Leitao M.F. de F. | Beraquet N.J. | Mantovani D.M.B. | Teixeira Neto R.O. | Angelucci E. | Eiroa M.N.U. | Kai M.
Bibliographic information
Boletim do Instituto de Tecnologia de Alimentos
Volume
20
ISSN
0366-0281
Pagination
v.131-159(2)
Language
Portuguese
Note
8 illus.; 40 ref.; Summaries (En, Pt); Received 19 Apr 1983.
Translated Title
English.
Variations in humidity, water activity, and salt concentration during the salting process of whole and eviscerated-headless sardines, and growth evaluation of the Clostridium botulinum type A and Staphylococus aureus during the process [bacterial contamination].
Type
Journal Article; Summary
Source
Boletim-do-Instituto-de-Tecnologia-de-Alimentos (Brazil). (Apr 1983). v. 20(2) p. 131-159.
2012-11-15
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