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Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds

✍ Scribed by Carmine Summo; Maria Teresa Bilancia; Francesco Caponio

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of natural-style processing on th

✍ Pasqualone, Antonella; Nasti, Raffaella; Montemurro, Cinzia; Gomes, Tommaso 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 253 KB

Evolution of the oxidative and hydrolyti

✍ Francesco Caponio; Carmine Summo; Vito M. Paradiso; Antonella Pasqualone; Tommas 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 89 KB

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✍ Carmine Summo; Francesco Caponio; Maria Teresa Bilancia 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 114 KB

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✍ Carmine Summo; Francesco Caponio; Vito Michele Paradiso; Antonella Pasqualone; T 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 538 KB

Assessment of the Oxidative and Hydrolyt

✍ F. Caponio; T. Gomes; C. Summo 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 626 KB