Microbiological quality of artisanal ice cream and pasteurized syrup produced in a city of Paraná State (Brazil)
The ice cream is classified as an iced food, whose composition is favorable to microbial development when not stored, pasteurized or produced using Good Manufacturing Practices. The ice cream has no visible deterioration even when produced in unsatisfactory hygienic-sanitary conditions that may caus...
| Principais autores: | Tonet, Andressa, Tonietti, Andressa Naielli, Ribeiro, Alessandraq Braga, Bagarin, Alessandra Mara, Domingos, Vanessa Neres |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2013
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3351 |
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