Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Chemistry |
| Volume | 124 |
| Issue number | 2 |
| Pages (from-to) | 518-526 |
| ISSN | 0308-8146 |
| DOIs | |
| Publication status | Published - 2011 |
| Externally published | Yes |
- Conjugated linoleic acid, Monounsaturated fatty acids, Cooked pork, Lipid oxidation, Volatile compounds
Research areas
ID: 129735977