Abstract In the past few years the alimentary consumptions have not shown signs of resumption and the fish field has endured not only one concentration of the consumptions but also the competition of the Countries Emergents . In this phase of stall in the sales and a market of remarkable competitive pushes, the attention of the producers has been that one to increase sale politics above all heading at the quality and the voluntary certification of product. The botargo of tuna it is a product that is lend to this politics in how much high target of the consumers. Between several the parameters of appraisal of the quality of the products fish sure the content in basic nitrogen flown them total (ABVT) is one of the more diffuse and recognized methods. It is intentional to verify the content of the ABVT during all the process of salting and maturation of the ovarian bag of the tuna. Such contained it endures an increment at least two, three times of the value begins them.
|Data di pubblicazione:||2008|
|Titolo:||IL CONTENUTO IN ABVT DURANTE IL PROCESSO DI MATURAZIONE DELLA BOTTARGA DI TONNO|
|Autori:||MILAZZO A; DI GAUDIO F|
|Tipologia:||Articolo su rivista|
|Citazione:||MILAZZO A, & DI GAUDIO F (2008). IL CONTENUTO IN ABVT DURANTE IL PROCESSO DI MATURAZIONE DELLA BOTTARGA DI TONNO. INDUSTRIE ALIMENTARI, anno 47 n. 478 MARZO 2008, 265-267.|
|Altre informazioni significative:||Abstract in Inglese articolo in italiano|
|Appare nelle tipologie:||01 - Articolo su rivista|