Microbiologia, composizione chimica e valori nutrizionali di prodotti ittici dei laghi lombardi

• Main Authors: M.A. Paleari, G. Beretta, S. Pirani, V.M. Moretti
• Format: Article in Journal/Newspaper
• Language: Italian
• Published: Chiriotti 2009
• Subjects: Prodotti ittici; pesci di lago; analisi microbiologica; analisi chimica; acidi grassi; Settore VET/04 - Ispezione degli Alimenti di Origine Animale; Settore AGR/19 - Zootecnica Speciale; Fishery Lake; Salvelinus alpinus
• Online Access: http://hdl.handle.net/2434/149801; http://www.chiriotti.it/index.php?option=com_content&view=article&id=205&Itemid=7&lang=it

Different kinds of lake fish processed using different technologies: salting, smoking, pickling in vinegar, and marinating were considered. The products were obtained by processing some typical fishes from Lombardy lakes: Danube roach (Rutilus pigus), Landlocked shad (Alosa fallax lacustris), Common...