MeatCulture: microbiological, hygienic and qualitative profile of bovine fifth quarter viscera
The MeatCulture project aimed to improve the quality and safety of bovine fifth quarter viscera (tripe, intestine, lung, and trachea), which are traditional dish ingredients in many communities. Stabilization studies were conducted on tripe and intestine samples, and preservability studies were con...
保存先:
| 主要な著者: | , , , , , , , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
PAGEPress Publications
2025-09-01
|
| シリーズ: | Italian Journal of Food Safety |
| 主題: | |
| オンライン･アクセス: | https://www.pagepressjournals.org/ijfs/article/view/13431 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|