Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID

Pasta with eggs added (generally termed “special pasta” for Italian legislation) is made by adding no less than 4 eggs without shells (or no less than 200 g of liquid or lyophilized egg product) per kilogram of semolina, as provided by law. In this work, to determine the final content of eggs added...

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Detalles Bibliográficos
Autores principales: Naviglio, Daniele, Langella, Ciro, Faralli, Stefano, Ciaravolo, Martina, Salvatore, Maria Michela, Andolfi, Anna, Varchetta, Vincenzo, Romano, Raffaele, Gallo, Monica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6164592/
https://www.ncbi.nlm.nih.gov/pubmed/30149529
http://dx.doi.org/10.3390/foods7090131

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6164592/
https://www.ncbi.nlm.nih.gov/pubmed/30149529
http://dx.doi.org/10.3390/foods7090131

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