Autor: |
R. Nuvoloni, A. Nannipieri, E. Purini, F. Pedonese, B. Turchi, B. Torracca, O. Benini |
Jazyk: |
English<br />Italian |
Rok vydání: |
2012 |
Předmět: |
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Zdroj: |
Italian Journal of Food Safety, Vol 1, Iss 4, Pp 81-85 (2012) |
Druh dokumentu: |
article |
ISSN: |
2239-7132 |
DOI: |
10.4081/ijfs.2012.4.81 |
Popis: |
To characterize Lardo di Colonnata IGP, 24 samples of lard, obtained from 3 producers of Consortium, have been analyzed during the 6 months of ripening, from raw material to finished product. The results of microbiological and physical-chemical analyses confirm that this product is characterized by early stability, attributable to the composition of the product itself, composed of over 90% lipids, and to the production technology. |
Databáze: |
Directory of Open Access Journals |
Externí odkaz: |
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