The nutritional value, the chemical composition and the volatile organic substances (flavouring compounds) of a typical dry salami - which is produced in Montisola, a isle of lseo Lake - have been determined and reported here. Twelve volatile groups of organic substances have been identified terpenes and sulphur compounds are prevalent.
Caratteristiche di un salame tipico lombardo, il Salame di Montisola / C.A. Cantoni, L.M. Chiesa, S. Soncin, B. Ripamonti, C. Bersani. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 44:449(2005), pp. 732-738.
Caratteristiche di un salame tipico lombardo, il Salame di Montisola
C.A. Cantoni;L.M. Chiesa;S. Soncin;B. Ripamonti;C. Bersani
2005
Abstract
The nutritional value, the chemical composition and the volatile organic substances (flavouring compounds) of a typical dry salami - which is produced in Montisola, a isle of lseo Lake - have been determined and reported here. Twelve volatile groups of organic substances have been identified terpenes and sulphur compounds are prevalent.
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