[The meaning of water and protein content of cooked hams]
1986
Chizzolini, R. | Maradena, G. | Dazzi, G. (Parma Univ. (Italy). Istituto di Ispezione degli Alimenti di Origine Animale)
إنجليزي. The quality of cooked hams has been evaluated on the basis of their chemical composition. As polyphosphates are difficult to assess in such meat products, it is suggested that other quality parameters, such as moisture-protein relationship and/or meat content, would be more useful
اظهر المزيد [+] اقل [-]إيطالي. La determinazione dei principali costituenti il prosciutto cotto e stata utilizzata nel tentativo di estrapolarne indicatori utili per la valutazione della qualita commerciale di tale derrata. Date le ben note difficolta analitiche per quanto concerne i polifosfati si giunge alla conclusione che parametri quali il rapporto acqua-proteine e/o ilcontenuto in carne sono piu significativi ai fini di una1107 classificazione merceologica dei prosciutti c
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Institute of Services for the Agricultural and Food Market