Lipid changes in Italian salami induced by irradiation

Lipid changes in Italian salami induced by irradiation

Issue Title: LXII ANNUAL MEETING of the ITALIAN SOCIETY for VETERINARY SCIENCES (SISVET), San Benedetto del Tronto (Ascoli Piceno) 2008

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Bibliographische Detailangaben
Veröffentlicht in:Veterinary research communications 2009-09, Vol.33 (Suppl 1), p.269-271
Hauptverfasser: Zanardi, E, Conter, M, Ghidini, S, Ianieri, A
Format: Artikel
Sprache:eng
Schlagworte:
Abstract
Adipose Tissue
adverse effects
Animals
Biomedical and Life Sciences
chemical analysis
chemical composition
cured meats
decontamination
dosage
dose response
food analysis
Food Irradiation
food pathogens
food preservation
food processing
Italy
Life Sciences
lipid peroxidation
lipids
Lipids - chemistry
Meat Products - analysis
Meat Products - radiation effects
meat quality
nutrient content
nutrient retention
oxidation
risk assessment
salami
sensory properties
Swine
Veterinary Medicine/Veterinary Science
Zoology
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Beschreibung
Zusammenfassung:Issue Title: LXII ANNUAL MEETING of the ITALIAN SOCIETY for VETERINARY SCIENCES (SISVET), San Benedetto del Tronto (Ascoli Piceno) 2008
ISSN:0165-7380
1573-7446
DOI:10.1007/s11259-009-9285-5