1,721,124 research outputs found
Studio di una produzione artigianale di salame friulano
No full textHomemade 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
Considerazioni sull’evoluzione qualitativa e igienica dei prodotti a base di carne suina
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Identificazione e proprietà alteranti di Serratia odorifera
No full textA singular biogroup 1 strains of Serratia odorifera is here described. The strain has been isolated from deteriorated dry seasoned salami. It is highly proteolytic and produces alkil and alkilmetoxypyraxines responsible of anomalous odours in this meat products. It has been considered as a new variant
Sostanze organiche volatili presenti nel “difetto fenolico" dei prosciutti crudi stagionati
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