Short Communications
AIVI - June 2009 - Issue 4
https://doi.org/10.4081/ijfs.2009.1406

MICROBIAL ECOLOGY OF PITINA

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Received: 21 February 2013
Published: 21 June 2009
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Fermented meat, microbiological attributes, meat safety

Authors

M. Osualdini
lucia.zoppi@pagepress.org
Dipartimento di Scienze degli Alimenti - Università degli Studi di Udine, .
L. Iacumin
Dipartimento di Scienze degli Alimenti - Università degli Studi di Udine, .
D. Boscolo
Dipartimento di Scienze Animali - Università degli Studi di Udine, .
S. Bovolenta
Dipartimento di Scienze Animali - Università degli Studi di Udine, .
G. Comi
Dipartimento di Scienze degli Alimenti - Università degli Studi di Udine, .
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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How to Cite



1.
MICROBIAL ECOLOGY OF PITINA. Ital J Food Safety [Internet]. 2009 Jun. 21 [cited 2026 Apr. 24];1(4):63. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.4.63

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