Standard
Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pates: Effect on physicochemical characteristics and oxidative stability. / Martin, Diana; Ruiz Carrascal, Jorge; Kivikari, Riitta; Puolanne, Eero J.
In:
Meat Science, Vol. 80, No. 2, 2008, p. 496-504.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Martin, D
, Ruiz Carrascal, J, Kivikari, R & Puolanne, EJ 2008, '
Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pates: Effect on physicochemical characteristics and oxidative stability',
Meat Science, vol. 80, no. 2, pp. 496-504.
https://doi.org/10.1016/j.meatsci.2008.01.014APA
Martin, D.
, Ruiz Carrascal, J., Kivikari, R., & Puolanne, E. J. (2008).
Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pates: Effect on physicochemical characteristics and oxidative stability.
Meat Science,
80(2), 496-504.
https://doi.org/10.1016/j.meatsci.2008.01.014Vancouver
Martin D
, Ruiz Carrascal J, Kivikari R, Puolanne EJ.
Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pates: Effect on physicochemical characteristics and oxidative stability.
Meat Science. 2008;80(2):496-504.
https://doi.org/10.1016/j.meatsci.2008.01.014Author
Martin, Diana ; Ruiz Carrascal, Jorge ; Kivikari, Riitta ; Puolanne, Eero J. / Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pates: Effect on physicochemical characteristics and oxidative stability. In: Meat Science. 2008 ; Vol. 80, No. 2. pp. 496-504.
Bibtex
@article{cb16fe2484044636a0e121a906125649,
title = "Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pates: Effect on physicochemical characteristics and oxidative stability",
keywords = "conjugated linoleic acid, olive oil, pate, oxidation, texture, stability",
author = "Diana Martin and {Ruiz Carrascal}, Jorge and Riitta Kivikari and Puolanne, {Eero J.}",
year = "2008",
doi = "10.1016/j.meatsci.2008.01.014",
language = "English",
volume = "80",
pages = "496--504",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "2",
}
RIS
TY - JOUR
T1 - Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pates: Effect on physicochemical characteristics and oxidative stability
AU - Martin, Diana
AU - Ruiz Carrascal, Jorge
AU - Kivikari, Riitta
AU - Puolanne, Eero J.
PY - 2008
Y1 - 2008
KW - conjugated linoleic acid
KW - olive oil
KW - pate
KW - oxidation
KW - texture
KW - stability
U2 - 10.1016/j.meatsci.2008.01.014
DO - 10.1016/j.meatsci.2008.01.014
M3 - Journal article
C2 - 22063358
VL - 80
SP - 496
EP - 504
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 2
ER -
