https://doi.org/10.4081/ijfs.0.1027

CIABUSCOLO: PROCESS AND PRODUCT STANDARD EVALUATION. PRELIMINARY STUDY

AIVI - September 2008 - Issue 1
Submitted: 7 February 2013
Accepted: 7 February 2013
Published: 21 September 2008
Ciabuscolo, traditional products, process-product standard.
Abstract Views: 592
PDF: 897
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Authors

G. Blasi
lucia.zoppi@pagepress.org
Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Italy.
M Lanciotti
Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Italy.
S. Nardi
Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Italy.
B. Palombo
Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Italy.
E. Ferretti
ASUR Marche Zona Territoriale 11 Fermo, Italy.
L Di Giacomo
ASUR Marche Zona Territoriale 11 Fermo, Italy.
E. Verdecchia
Consulente Libero Professionista, Italy.
G. Finazzi
Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Italy.
G. Pezzotti
Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Italy.
in this study, samples of “Ciabuscolo”, a raw fermented meat product listed among the traditional products of the Marche Region, were collected from four meat processing plants and analysed to evaluate microbiological process and product’s standards.

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How to Cite

1.
Blasi G, Lanciotti M, Nardi S, Palombo B, Ferretti E, Di Giacomo L, Verdecchia E, Finazzi G, Pezzotti G. CIABUSCOLO: PROCESS AND PRODUCT STANDARD EVALUATION. PRELIMINARY STUDY. Ital J Food Safety [Internet]. 2008 Sep. 21 [cited 2024 Nov. 25];1(1):63-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.1.63

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