MICROBIAL ECOLOGY OF PITINA

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M. Osualdini *
L. Iacumin
D. Boscolo
S. Bovolenta
G. Comi
(*) Corresponding Author:
M. Osualdini | lucia.zoppi@pagepress.org

Abstract

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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