The research was aimed at collecting data on the differences existing between the two types of fermented meat products (FMPs) as a preliminary step for a subsequenut work of technological improvement and standardisation. The data reported here are of a chemìcal type dealing mainly with lipids and oxidative processes to prepare the ground for deeper investigations on lipid oxidation and degradation as related with flavour development and the possible production of toxic molecules.

Characterisation of Mediterranean and North Europe fermented meat products: chemistry and oxidative stability aspects / ZANARDI E.; EEROLA S.; HARTIKAINEN K.; RIZZO A.; BADIANI A.; DORIGONI V.; CHIZZOLINI R.. - I(2000), pp. 300-301. ((Intervento presentato al convegno 46th International Congress of Meat Science and Technology (ICoMST) tenutosi a Buenos Aires (Argentina) nel 27 Agosto-1 Settembre 2000.

Characterisation of Mediterranean and North Europe fermented meat products: chemistry and oxidative stability aspects

ZANARDI, Emanuela;CHIZZOLINI, Roberto
2000

Abstract

The research was aimed at collecting data on the differences existing between the two types of fermented meat products (FMPs) as a preliminary step for a subsequenut work of technological improvement and standardisation. The data reported here are of a chemìcal type dealing mainly with lipids and oxidative processes to prepare the ground for deeper investigations on lipid oxidation and degradation as related with flavour development and the possible production of toxic molecules.
Characterisation of Mediterranean and North Europe fermented meat products: chemistry and oxidative stability aspects / ZANARDI E.; EEROLA S.; HARTIKAINEN K.; RIZZO A.; BADIANI A.; DORIGONI V.; CHIZZOLINI R.. - I(2000), pp. 300-301. ((Intervento presentato al convegno 46th International Congress of Meat Science and Technology (ICoMST) tenutosi a Buenos Aires (Argentina) nel 27 Agosto-1 Settembre 2000.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/1464021
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