Northern and southern European type sausages were compared as to the velocity of pH fall, final pH of matured products, presence or absence of pro-and anti-oxidant systems, and of the amount of pro- and anti-oxidant systems on the nutritional and sensory aspects of matured sausages.
Zanardi E., Dorigoni V., Chizzolini R., Badiani A. (2003). Effect of light exposure on lipid and colour stability of Southern and Northern European type sausages. VETERINARY RESEARCH COMMUNICATIONS, 27(1), 323-325 [10.1023/B:VERC.0000014171.70582.83].
Effect of light exposure on lipid and colour stability of Southern and Northern European type sausages
Dorigoni V.;Badiani A.
2003
Abstract
Northern and southern European type sausages were compared as to the velocity of pH fall, final pH of matured products, presence or absence of pro-and anti-oxidant systems, and of the amount of pro- and anti-oxidant systems on the nutritional and sensory aspects of matured sausages.File in questo prodotto:
Eventuali allegati, non sono esposti
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
