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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מידע ביבליוגרפי

Principais autores:	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
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	PAGEPress Publications 2025-09-01
סדרה:	Italian Journal of Food Safety
נושאים:	Offal meat products shelf-life studies gross composition
גישה מקוונת:	https://www.pagepressjournals.org/ijfs/article/view/13431
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!