|Titolo:||Caratterizzazione microbiologica della bottarga. Metodi microbiologici classici e molecolari|
|Data di pubblicazione:||2009|
|Abstract:||The demand for botargo, a typical product of some Italian regions (Sardinia, Sicily, Calabria), has increased in recent years on both the domestic and international markets. It is produced by mullet roe, tuna, or swordfish, which are subject to salting, pressing, and drying. The aim of this study was to examine the production chain, identify critical points, characterize risks to consumers through classical and molecular microbiological determinations in order to contribute to a more precise definition of critical limits, in relation to the microbiological criteria on fish products.|
|Tipologia:||1.1 Articolo in rivista|
File in questo prodotto:
Non ci sono file associati a questo prodotto.