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The lipid fraction of mortadella: Fatty acid composition and oxidative and hydrolytic degradation
2008An experimental investigation was carried out to assess the quality of the lipid fraction of mortadella, focussing on the role of the lipid fraction in defining the nutritional and health characteristics of this product. The data obtained from the evaluation of the hydrolytic and oxidative degradation showed high variability among the samples.
Summo C. +5 more
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Chewing on the Leftover End Bit of Mortadella or Intellectuals in Eastern Europe
2002The rolle of intellectuals in state and nation building process on the example of Eastern Europe.
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Tecnologia e conservabilità di 'Mortadella di fegato' e 'Sanguinaccio'
2005The liver and the blood of pig are the components of some typical sausages: raw or cooked “liver mortadella” which is packaged under vacuum, and “sanguinacci”. These products, handmade or processed in small salami factories, were evaluated from an hygienic and proximate composition point of view.
PALEARI, MARIA ANTONIETTA +2 more
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