Aims: The aim of this study was to evaluate the microbiological quality of juices kept in juice dispensers and sold in retail in canteens and snack bars. Study Design: The study was done with thirty samples of juice, collected in the morning and in the afternoon, obtained at comm...
Open access
Research Article10.9734/jabb/2020/v23i1130185
Aims: The aim of this study was to investigate the microbiological quality and the presence of pathogens in sandwiches from different snack bars. Study Design: Foods ready for consumption present a composition which facilitates their deterioration and care from production to cons...
Open access
Research Article10.9734/jabb/2020/v23i930178
Aims: In view of the growth of the production of artisan beers and the influence of aeration on microbial growth, this work aimed to show the importance of approaching the transfer of oxygen in aerobic fermentation processes. Study Design: In this study the agitation in the propa...
Open access
Research Article10.9734/JABB/2017/37980