The aim of the study was to investigate the microbiological properties of Pitina, a typical fermented meat product, to evaluate its attributes and safety.
Studio dell'ecologia microbica della Pitina
IACUMIN, Lucilla;BOVOLENTA, Stefano;COMI, Giuseppe
2009-01-01
Abstract
The aim of the study was to investigate the microbiological properties of Pitina, a typical fermented meat product, to evaluate its attributes and safety.File in questo prodotto:
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