Contributing data for risk assessment of traditional fermented sausages: ��Salpic��o de Vinhais�� and ��Chouri��a de Vinhais��-Reference-Cited by-同舟云学术

Contributing data for risk assessment of traditional fermented sausages: ��Salpic��o de Vinhais�� and ��Chouri��a de Vinhais��

Published:2016-01-11 Issue:1 Volume:2 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Campelos Maria Isabel¹^ORCID,Silva Joana¹,Gibbs Paul Anthony¹,Teixeira Paula¹

Affiliation:

1. CBQF - Centro de Biotecnologia e Qu��mica Fina �� Laborat��rio Associado, Escola Superior de Biotecnologia Universidade Cat��lica Porto Portugal

Funder

Seventh Framework Programme

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://www.cogentoa.com/article/10.1080/23311932.2015.1131886.pdf

Reference43 articles.

1. Anonymous. (1997). ISO meat and meat products��Determination of moisture content. ISO 1442.

2. Anonymous. (2014). Guidelines for the interpretation of results of microbiological testing of ready to eat foods placed on the market (Revision 1). Food Safety Authority of Ireland.

3. Anonymous. (2002). Microbiology of food and animal feeding stuffs��Horizontal method for the detection of Salmonella spp. International Standard ISO 6579.

4. Anonymous. (2003). Microbiology of food and animal feeding stuffs��Horizontal method for the detection of presumptive pathogenic Yersinia enterocoliticaISO 10273:2003.

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