Search Results - "Ghiretti, G.P."
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Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella
Published in Meat science (1998)“…An investigation has been carried out on oxidative processes of fresh and stored frozen pork and of two pork products (salame Milano and mortadella). Wholesale…”
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2
Comparative evaluation of some antioxidants in salame Milano and mortadella production
Published in Meat science (01-09-1997)“…Six formulations of salame Milano and mortadella were produced, one without antioxidants, two with sodium ascorbate (0.05–0.1 and O.2%), one with catechin, one…”
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3
Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops
Published in Meat science (01-07-1998)“…Research has been conducted on the effects of feed supplementation with vitamin E, oleic acid (sunflower oil) and copper on some quality characteristics of…”
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4
Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid
Published in Meat science (01-06-2000)“…An investigation has been carried out on the effect of dietary supplementation with vitamin E and oleic acid on oxidative stability of Italian representative…”
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5
Colour stability and vitamin E content of fresh and processed pork
Published in Food chemistry (01-11-1999)“…The effect of increasing muscular content of vitamin E on colour intensity and stability of pork (both fresh and processed) was studied by feeding…”
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