HYGIENIC EVALUATIONS AND LISTERIA MONOCYTOGENES BEHAVIOUR IN THE PRODUCTION OF ‘NDUJA DI SPILINGA
The aim of this work was to study the hygienic and qualitative parameters of a traditional meat product from Calabria, named ‘Nduja di Spilinga, characterised by an high amount in fat (50%) and chilli pepper (25%). In this regard, 30 products, weight 500g, were prepared with and without chilli...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , , , |
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| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
PAGEPress Publications
2011-01-01
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| মালা: | Italian Journal of Food Safety |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | http://www.pagepressjournals.org/index.php/ijfs/article/view/837 |
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