Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Meat Science |
Volume | 81 |
Issue number | 3 |
Pages (from-to) | 549-556 |
ISSN | 0309-1740 |
DOIs | |
Publication status | Published - 2009 |
Externally published | Yes |
- Conjugated linoleic acid, Monounsaturated fatty acids, Pork, Volatile compounds
Research areas
ID: 129736198