Microbiological and physicochemical aspects of “salpicão”, a traditional dry sausage produced in the northeast of Portugal

Counts of total viable mesophilic bacteria (TVC), lactic acid bacteria (LAB), Microccocaceae, Enterobacteriaceae, Salmonella spp. and Listeria monocytogenes, in traditional Portuguese dry sausages from two industrial producers, were compared in batter and final product. During the production process, the TVC increased significantly, most likely due to the multiplication of fermentative flora. Enterobacteriaceae decreased from batter to final product while the S. aureus increased. Great variability was verified in detection of L. monocytogenes both between batches and industrial producers

Female entrepreneurship in belarus

Nowadays entrepreneurship is one of the main key objects in internal policy of each country. More and more women start doing their own business and thus become integral participants of entrepreneurial activities. However, despite of the abundance of various scientific publications, female entrepreneurship is poorly understood phenomenon, which is needed to be carefully scrutinized. The general purpose of this work is to describe and analyse such phenomenon as female entrepreneurship generally in the world and separately and mainly in Belarus. Indeed, it intends to determine the factors that drive women's entrepreneurship in Belarus. The findings are supported by literature, gathered from different scientific researches and actual statistical data. The data used in the empirical part was collected from World Bank Enterprise Surveys and comprises the responses of representatives of 360 companies selected randomly from the population of the Belarus companies. With the help of descriptive statistics and the application of logistic regression simple models to determine which economic, social, fiscal and legal environmental factors impact on female entrepreneurial activity was possible to understand the female involvement in business activities and society of the country.