CIABUSCOLO: PROCESS AND PRODUCT STANDARD EVALUATION. PRELIMINARY STUDY
in this study, samples of “Ciabuscolo”, a raw fermented meat product listed among the traditional products of the Marche Region, were collected from four meat processing plants and analysed to evaluate microbiological process and product’s standards.
Main Authors: | , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
PAGEPress Publications
2008-09-01
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Series: | Italian Journal of Food Safety |
Subjects: | |
Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/1027 |