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, Emanuela; Eerola, S.; Hartikainen, K.; Rizzo, A.; Badiani, A.; Dorigoni, V.; Chizzolini, Roberto. - 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
2000-01-01
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.| File | Dimensione | Formato | |
|---|---|---|---|
|
icomst2000BuenosAires character.PDF
non disponibili
Tipologia:
Documento in Post-print
Licenza:
NON PUBBLICO - Accesso privato/ristretto
Dimensione
297.58 kB
Formato
Adobe PDF
|
297.58 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
