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[Nutritive value of Parma ham [Emilia-Romagna]]

2002

Gabba, L. | Soresi Bordini, C. (Centro Ricerche Produzioni Animali (CRPA), Reggio Emilia Italy))

AGROVOC Keywords
acidi grassi insaturi acidi grassi saturi aminoacidi essenziali antiossidanti antioxidantes antioxidants antioxydant composition globale composizione globale emilia romagna essential amino acids hams jambon maduramiento maturazione dei prodotti nutritive value peptide peptides peptidi prosciutti proteolisi proteolisis proteolyse proteolysis proximate composition ripening saturated fatty acids unsaturated fatty acids valeur nutritive valor nutritivo valore nutritivo
Bibliographic information
Volume 58 Issue 17 ISSN 0020-0689
Pagination
pp. 37-39
Other Subjects
Jamon; Acidos grasos saturados; Acidos grasos insaturados; Composicion aproximada; Acide gras insature; Murissage; Emilie romagne; Aminoacidos esenciales; Acide gras sature; Peptidos; Acide amine essentiel
Language
Italian
Note
4 tables; 2 graphs
Translated Title
Valore nutrizionale del prosciutto di Parma [Emilia-Romagna]
2003-08-15
AGRIS AP
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