The oxidative degradation of the lipid fraction of ripened sausages as influenced by the raw material

Journal of the Science of Food and Agriculture

Volumn 85, Issue 7, 2005, Pages 1171-1176

  Summo, Carmine ^a   Caponio, Francesco ^a   Bilancia, Maria Teresa ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Extensively and intensively reared pigs; HPSEC analysis; Lipid fraction; Oxidative degradation; PUFA content; Sausage

Indexed keywords

SUS SCROFA;

EID: 18944390267     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2092     Document Type: Article

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