Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
---|---|
Journal | Food Chemistry |
Volume | 111 |
Issue number | 3 |
Pages (from-to) | 730-737 |
ISSN | 0308-8146 |
DOIs | |
Publication status | Published - 2008 |
Externally published | Yes |
- conjugated linoleic acid, monounsaturated fatty acids, pork, lipid oxidation, volatile compounds, refrigerated storage
Research areas
ID: 129735863