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...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Mattia Migoni, Mario Cuccu, Roberta Lai, Fabrizio Simbula, Daniela Cabras, Marco Manca, Enrico Pietro Luigi De Santis, Christian Scarano
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	PAGEPress Publications 2025-09-01
سلاسل:	Italian Journal of Food Safety
الموضوعات:	Offal meat products shelf-life studies gross composition
الوصول للمادة أونلاين:	https://www.pagepressjournals.org/ijfs/article/view/13431
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!