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Italian Journal of Animal Science Volume 2, 2003 - Issue sup1: Proceedings of the 15th ASPA Congress, Parma, June 18-20, 2003
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Original Articles

Contents and retentions of free and total purine bases in lamb meat cooked by several household methods

A. BadianiDip. Morfofisiologia Veterinaria e Produzioni Animali – Università di Bologna, Italy
,
L. MontellatoDip. Morfofisiologia Veterinaria e Produzioni Animali – Università di Bologna, Italy
,
M. MaranesiDip. Biochimica “G. Moruzzi”, Università di Bologna, Italy
,
D. BochicchioDip. Morfofisiologia Veterinaria e Produzioni Animali – Università di Bologna, Italy
,
P. ParazzaDip. Morfofisiologia Veterinaria e Produzioni Animali – Università di Bologna, Italy
&
P. AnfossiDip. Sanità Pubblica Veterinaria e Patologia Animale – Università di Bologna, Italy
Pages 572-574 | Published online: 07 Mar 2016

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