Literature DB >> 19585254

Lipid changes in Italian salami induced by irradiation.

E Zanardi1, M Conter, S Ghidini, A Ianieri.   

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Year:  2009        PMID： 19585254     DOI： 10.1007/s11259-009-9285-5

Source DB:  PubMed          Journal:  Vet Res Commun        ISSN： 0165-7380            Impact factor:   2.459


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  2 in total

1.  Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella.

Authors:  E Novelli; E Zanardi; G P Ghiretti; G Campanini; G Dazzi; G Madarena; R Chizzolini
Journal:  Meat Sci       Date:  1998-01       Impact factor: 5.209

2.  Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops.

Authors:  E Zanardi; E Novelli; N Nanni; G P Ghiretti; G Delbono; G Campanini; G Dazzi; G Madarena; R Chizzolini
Journal:  Meat Sci       Date:  1998-07       Impact factor: 5.209
  2 in total

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