Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalJournal of Food Composition and Analysis
Issue number2
Pages (from-to)102-111
Publication statusPublished - 2009
Externally publishedYes

    Research areas

  • Conjugated linoleic acid, CLA, Monounsaturated fatty acids, MUFA, Pork, Lipolysis, Refrigerated storage, Livestock feeding management, Food analysis, Food composition

ID: 129736641