CIABUSCOLO: PROCESS AND PRODUCT STANDARD EVALUATION. PRELIMINARY STUDY

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.

Bibliographic Details
Main Authors: G. Blasi, M Lanciotti, S. Nardi, B. Palombo, E. Ferretti, L Di Giacomo, E. Verdecchia, G. Finazzi, G. Pezzotti
Format: Article
Language:English
Published: PAGEPress Publications 2008-09-01
Series:Italian Journal of Food Safety
Subjects:
Ciabuscolo, traditional products, process-product standard.
Online Access:http://www.pagepressjournals.org/index.php/ijfs/article/view/1027

Internet

http://www.pagepressjournals.org/index.php/ijfs/article/view/1027

Similar Items