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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
Volume 14
Pagination
pp. 315-327
Other Subjects
Nitrogeno no proteico; Composicion quimica; Oxidos; Lipidos; Contenuto in azoto; Contenido de nitrogeno; Produit animal transforme; Oxidacion; Inspeccion de los alimentos; Azote non proteique
Language
English
Note
Summaries (En, It)
5 tables; 3 graphs; 11 ref.
Type
Numerical Data; Summary
1997-08-15
AGRIS AP
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