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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

References

  • Badiani, A., Stipa, S., Bitossi, F., Anfossi, P., 2000. Atti 4° CISETA, Cernobbio (CO), Italy, 400–408.
  • Badiani, A., Stipa, S., Bitossi, F., Zanardi, E., Anfossi, P., 2001. Proc. 47th Int. Congr. Meat Sci. Technol., Kraków, Poland, II:244–245.
  • Brulé, D., Sarwar, G., Savoie, L., 1988. J. Food Comp. Anal. 1:130–138.
  • Brulé, D., Sarwar, G., Savoie, L., 1989. Can. Inst. Food Sci. Technol. J. 22:248–251.
  • Herbel, W., Montag, A., 1987. Z. Lebensm. Unters. Forsch. 185:119–122.
  • ILSI, 1998. Brit. J. Nutr. 80 (Suppl. 1):S5-S45.
  • Macy, R. L. Jr., Naumann, H. D., Bailey, M. E., 1970. J. Food Sci. 35:78–80.
  • Manfredini, M., Anfossi, P., Stipa, S., Bitossi, F., Badiani, A., 1998. Proc. 44th Int. Congr. Meat Sci. Technol., Barcelona, Spain, I:376–377.
  • Scherz, H., Senser, F., 1994. Medpharm Scientific Publ., Stuttgart, Germany.
  • USDA, 2002. http://www.nal.usda.gov/fnic/foodcomp.

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