MICROBIAL ECOLOGY OF PITINA

Submitted: 21 February 2013
Accepted: 21 February 2013
Published: 21 June 2009
Abstract Views: 607
PDF: 830
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The aim of the study was to investigate the microbiological properties of Pitina, a typical fermented meat product, to evaluate its attributes and safety.

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1.
Osualdini M, Iacumin L, Boscolo D, Bovolenta S, Comi G. MICROBIAL ECOLOGY OF PITINA. Ital J Food Safety [Internet]. 2009 Jun. 21 [cited 2024 Jul. 29];1(4):63. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.4.63

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