Authors: Zanardi, E Novelli, E Ghiretti, GP Chizzolini, R

Citation: E. Zanardi et al., Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid, MEAT SCI, 55(2), 2000, pp. 169-175

Authors: Zanardi, E Novelli, E Ghiretti, GP Dorigoni, V Chizzolini, R

Citation: E. Zanardi et al., Colour stability and vitamin E content of fresh and processed pork, FOOD CHEM, 67(2), 1999, pp. 163-171