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...
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| Autori principali: | , , , , , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
PAGEPress Publications
2025-09-01
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| Serie: | Italian Journal of Food Safety |
| Soggetti: | |
| Accesso online: | https://www.pagepressjournals.org/ijfs/article/view/13431 |
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