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Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different

Emanuela Zanardi1, Sergio Ghidini, Alessandra Battaglia

  • 1Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualita' e Sicurezza degli Alimenti, Università degli Studi di Parma, via del Taglio 8, 43100 Parma, Italy.

Meat Science
|November 9, 2011
PubMed

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