CHARACTERISATION OF PGI LARDO DI COLONNATA
R. Nuvoloni, A. Nannipieri, E. Purini and 4 more
Italian Journal of Food Safety · 2012
doi:10.4081/ijfs.2012.4.81 (opens in a new tab)
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Abstract
To characterize Lardo di Colonnata IGP, 24 samples of lard, obtained from 3 producers of Consortium, have been analyzed during the 6 months of ripening, from raw material to finished product. The results of microbiological and physical-chemical analyses confirm that this product is characterized by early stability, attributable to the composition of the product itself, composed of over 90% lipids, and to the production technology.
Abstract licence: CC BY-NC
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