Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: Dietary supplementation with vitamin E and oleic acid

Meat Science

Volumn 55, Issue 2, 2000, Pages 169-175

  Zanardi, E ^a   Novelli, E ^b   Ghiretti, G P ^a   Chizzolini, R ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF PADOVA   (Italy)

Author keywords

Coppa; Diet; Lipids; Oxidation; Parma ham; Salame; Vitamin E

Indexed keywords

UNIDENTIFIED AGENTS;

EID: 0034421052     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00140-0     Document Type: Article

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