Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pates: Effect on physicochemical characteristics and oxidative stability - Staff of the Department of Food Science

Department of Food Science (UCPH FOOD)

Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pates: Effect on physicochemical characteristics and oxidative stability

Research output: Contribution to journal › Journal article › Research › peer-review

Diana Martin
Ruiz Carrascal, Jorge
Riitta Kivikari
Eero J. Puolanne

Original language	English
Journal	Meat Science
Volume	80
Issue number	2
Pages (from-to)	496-504
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2008.01.014
Publication status	Published - 2008
Externally published	Yes

Research areas

conjugated linoleic acid, olive oil, pate, oxidation, texture, stability

ID: 129735546