Fate of the microbial population and the physico-chemical parameters of “Sanganel” a typical blood sausages of the Friuli, a north-east region of Italy

详细信息    查看全文

• 作者：Lucilla Iacumin^a ; Marisa Manzano^a ; Simone Stella^b ; Giuseppe Comi^a ; ^{giuseppe.comi@uniud.it}
• 关键词：Fresh blood sausages ; Microbial characterization ; Physico-chemical parameters ; Safety
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：63
• 期：Complete
• 页码：84-91
• 全文大小：318 K
• 卷排序：63

文摘

Sanganel is a fresh traditional blood sausages of Italy. No pathogenic microorganisms are present. Low TVB-N and biogenic amines concentration. It is storaged till about 14 days. It is safe.