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Lipid changes in Italian salami induced by irradiation

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Abbreviations

COPs:

cholesterol oxidation products

DNA:

deoxyribonucleic acid

TBARS:

thiobarbituric acid reactive substances

2-ACB:

2-alkylcyclobutanones

2-dDCB:

2-dodecylcyclobutanone

2-tDCB:

2-tetradecylcyclobutanone

2-tDeCB:

2-(tetradec-5’-enyl)cyclobutanone

References

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Acknowledgements

This study was supported by FIL 2005.

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Authors and Affiliations

  1. Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti, Università degli Studi di Parma, via del Taglio, 10, 43100, Parma, Italy

    E. Zanardi, M. Conter, S. Ghidini & A. Ianieri

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  1. E. Zanardi
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  2. M. Conter
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  3. S. Ghidini
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  4. A. Ianieri
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Correspondence to E. Zanardi.

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Zanardi, E., Conter, M., Ghidini, S. et al. Lipid changes in Italian salami induced by irradiation. Vet Res Commun 33 (Suppl 1), 269–271 (2009). https://doi.org/10.1007/s11259-009-9285-5

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