title: Lipid changes in Italian salami induced by irradiation.
authors: Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti, Università degli Studi di Parma, via del Taglio, 10, 43100, Parma, Italy. emanuela.zanardi@unipr.it
authors: E
authors: E
authors: Zanardi
authors: M
authors: M
authors: Conter
authors: S
authors: S
authors: Ghidini
authors: A
authors: A
authors: Ianieri
mesh_terms: D000273:Adipose Tissue; D000818:Animals; D005514:Food Irradiation; D007558:Italy; D008055:Lipids / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis* / Q000528:radiation effects*; D013552:Swine
chemical_list: D008055:Lipids