Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Chemistry |
| Volume | 111 |
| Issue number | 3 |
| Pages (from-to) | 730-737 |
| ISSN | 0308-8146 |
| DOIs | |
| Publication status | Published - 2008 |
| Externally published | Yes |
- conjugated linoleic acid, monounsaturated fatty acids, pork, lipid oxidation, volatile compounds, refrigerated storage
Research areas
ID: 129735863