The mocetta from the Valle d’Aosta belongs to a century old-tradition in dry, cured meat products of the Alpine area; throughout the centuries, however, this traditional product has changed both in regard to raw materials and in processing techniques, in order to meet consumers’ and markets’ demand; in this note the Authors have examined both the microbiological and technological aspects, in order to identify specific priorities affecting the industrial quality system
La “mocetta” bovina della Valle d’Aosta - valutazioni chimico-fisiche e microbiologiche / C. BANDIROLA; E. BAZZOCCHI; R. DEL COL; S. BENTLEY. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 479(2008), pp. 367-372.