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Oxidation patterns of lipids in mortadella and salame Milano [Italy]

1994

Zanardi, E. | Novelli, E. | Campanini, G. | Chizzolini, R. (Parma Univ. (Italy))

AGROVOC Keywords
azoto non proteico chemical composition cholesterol colesterol colesterolo composition chimique composizione chimica food inspection hidroxiprolina hydroxyproline idrossiprolina inspection des aliments ispezione degli alimenti italia italie italy lipide lipidi lipids nitrite nitrites nitriti nitritos nitrogen content nonprotein nitrogen ossidazione ossidi oxidation oxides oxydation oxyde ph processed animal products prodotti animali trasformati productos animales procesados teneur en azote
Bibliographic information
Annali della Facolta' di Medicina Veterinaria Universita' di Parma (Italy)
Volume 14
Pagination
pp. 315-327
Other Subjects
Contenuto in azoto; Oxidacion; Composicion quimica; Azote non proteique; Produit animal transforme; Nitrogeno no proteico; Lipidos; Inspeccion de los alimentos; Contenido de nitrogeno; Oxidos
Language
English
Note
Summaries (En, It)
5 tables; 3 graphs; 11 ref.
Type
Numerical Data; Summary
1997-08-15
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