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Hig. aliment ; 7(27): 31-4, ago. 1993. tab
Artículo en Portugués | LILACS | ID: lil-139835

RESUMEN

Three different types were made with 1 per cent of guar and xantana gums and 2 per cent of cassava starch. The gums were used in replacement of the cassava starch. The sausages hence made were submitted to microbiological analysis and compared with the sausages commonly found in the retail trade. The results proved that the sausages made by way of trial had the same standard pattern established by legislation. However, the samples taken from the retail trade showed a high level of contamination of mould and yeast. It was not found the presence of Salmonella nor of coliforms in the sausage made of guar gum, xanthan gum and cassava starch


Asunto(s)
Industria para Empaquetado de Carne/instrumentación , Industria para Empaquetado de Carne/métodos , Manihot/microbiología , Salmonella/patogenicidad , Almidón/efectos adversos , Técnicas Microbiológicas , Brasil , Enterobacteriaceae/patogenicidad
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