Mortadella is a populart Italian pork product the name of which comes from "mortar". once used to rnash and rnix all lean and fat remains of the slaurghtered pig. In recent years, thoug, there have been moves towards a standardization of what has beel called "Mortadella Bologna" and which is intended to be a top quality product. The research which has been undertaken was aimed at identifying the volatile molecules responsìble for mortadella flarou sìnce no i investigation has been specifically conducted on such a product.

Aroma volatile molecules of mortadella / MEYNIER A; GANDEMER G; NOVELLI E; ZANARDI E.; CHIZZOLINI R. - (1996), pp. 499-500. ((Intervento presentato al convegno 42nd International Congress of Meat Science and Technology (ICoMST) tenutosi a Lillehammer (Norway) nel 1-6 Settembre 1996.

Aroma volatile molecules of mortadella

ZANARDI, Emanuela;CHIZZOLINI, Roberto
1996

Abstract

Mortadella is a populart Italian pork product the name of which comes from "mortar". once used to rnash and rnix all lean and fat remains of the slaurghtered pig. In recent years, thoug, there have been moves towards a standardization of what has beel called "Mortadella Bologna" and which is intended to be a top quality product. The research which has been undertaken was aimed at identifying the volatile molecules responsìble for mortadella flarou sìnce no i investigation has been specifically conducted on such a product.
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Aroma volatile molecules of mortadella / MEYNIER A; GANDEMER G; NOVELLI E; ZANARDI E.; CHIZZOLINI R. - (1996), pp. 499-500. ((Intervento presentato al convegno 42nd International Congress of Meat Science and Technology (ICoMST) tenutosi a Lillehammer (Norway) nel 1-6 Settembre 1996.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11381/1844539
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