Effects of lipids on the quality of commercial frozen ready pasta meals

Food Control

Volumn 17, Issue 11, 2006, Pages 847-855

  Kindt, M ^a   Lercker, G ^a   Mazzaracchio, P ^a   Barbiroli, G ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Frozen ready pasta; Quality grades; Triglycerides fatty acids

Indexed keywords

EID: 33646113370     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2005.05.011     Document Type: Article

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