Homemade Friuli sausages with 28 days ripening, with and without starter colture, have been evaluated with respect to aromatic compounds production. Terpenic fraction has been the only determined, while no compounds derived from the attack on matrix have been found. Acidity and lipolysis were very low, no important differences were determined between sausages with and without starter culture. There is a large heterogeneity among Friuli sausages productions.
Studio di una produzione artigianale di salame friulano / P. Cattaneo, L.M. Chiesa. - In: INGEGNERIA ALIMENTARE. LE CARNI. - ISSN 1825-9758. - 1:1(2004 Nov), pp. 12-16.
Studio di una produzione artigianale di salame friulano
P. CattaneoPrimo
;L.M. ChiesaUltimo
2004
Abstract
Homemade Friuli sausages with 28 days ripening, with and without starter colture, have been evaluated with respect to aromatic compounds production. Terpenic fraction has been the only determined, while no compounds derived from the attack on matrix have been found. Acidity and lipolysis were very low, no important differences were determined between sausages with and without starter culture. There is a large heterogeneity among Friuli sausages productions.File in questo prodotto:
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