The present study attempted to establish whether radiation processing of three different ltalian pork products resulted in changes to the lipid oxidationn status and 2-alchylcyclobutanone content during storage under vacuum and refrigerated conditions
Effect of radiation processing of pork products on its lipids / Zanardi, Emanuela; Battaglia, A; Ghidini, Sergio; Conter, Mauro; Badiani, A; Ianieri, Adriana. - I:(2006), pp. 459-460. (Intervento presentato al convegno 52th International Congress of Meat Science and Technology (ICoMST) tenutosi a Dublin (Ireland) nel 13-18 Agosto 2006).
Effect of radiation processing of pork products on its lipids
ZANARDI, Emanuela;GHIDINI, Sergio;CONTER, Mauro;IANIERI, Adriana
2006-01-01
Abstract
The present study attempted to establish whether radiation processing of three different ltalian pork products resulted in changes to the lipid oxidationn status and 2-alchylcyclobutanone content during storage under vacuum and refrigerated conditionsFile in questo prodotto:
| File | Dimensione | Formato | |
|---|---|---|---|
|
effect of radiation ICOMST2006.PDF
non disponibili
Tipologia:
Documento in Post-print
Licenza:
NON PUBBLICO - Accesso privato/ristretto
Dimensione
2.39 MB
Formato
Adobe PDF
|
2.39 MB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
