CIABUSCOLO: PROCESS AND PRODUCT STANDARD EVALUATION. PRELIMINARY STUDY


Submitted: 7 February 2013
Accepted: 7 February 2013
Published: 21 September 2008
Abstract Views: 565
PDF: 880
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Authors

  • G. Blasi 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.

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 Mar. 29];1(1):63-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.1.63

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