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[The production of Italian organic sausages: problems, chances and perspectives]

2006

Barbieri, G.

AGROVOC Keywords
alimenti biologici cooking cottura cuisson distribuzione geografica food safety food service food technology geographical distribution hams industria de la carne industria della carne industrie de la viande inocuidad alimentaria insaccati italia italie italy jambon keeping quality maduramiento meat industry meat products organic foods prodotti a base di carne productos de la carne prosciutti restauration collective ripening salchicha saucisse sausages serbevolezza servizi alimentari stagionatura technologie alimentaire tecnologia alimentare
Bibliographic information
Volume 81 Issue 2 ISSN 0019-7483
Pagination
pp. 197-200
Other Subjects
Aptitud para la conservacion; Sicurezza degli alimenti; Jamon; Innocuite des produits alimentaires; Aliment biologique pour homme; Tecnologia de alimetos; Distribution geographique; Alimentos biologicos; Aptitude a la conservation; Coccion; Servicios de alimentacion; Murissage; Distribucion geografica; Produit carne
Language
Italian
Note
1 table
3 graphs
8 ref.
Translated Title
La produzione di salumi biologici italiani: problemi, opportunità e prospettive
Type
Conference
Conference
[Meeting on the production of Italian organic sausages: techniques and market chances between innovations and regulations], , Ferrara (Italy), 20 Jan 2006
2007-05-15
AGRIS AP
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