CHARACTERISATION OF PGI LARDO DI COLONNATA

Autor: R. Nuvoloni, A. Nannipieri, E. Purini, F. Pedonese, B. Turchi, B. Torracca, O. Benini
Jazyk: English<br />Italian
Rok vydání: 2012
Předmět:
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