Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 80 |
| Issue number | 4 |
| Pages (from-to) | 1309-1319 |
| ISSN | 0309-1740 |
| DOIs | |
| Publication status | Published - 2008 |
| Externally published | Yes |
- Conjugated linoleic acid, Monounsaturated fatty acids, Pork, Dry-cured meat products
Research areas
ID: 129736177