Supplemental linseed oil and antioxidants affect fatty acid composition, oxidation and colour stability of frozen pork

Published 2020 View Full Article

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Title
Supplemental linseed oil and antioxidants affect fatty acid composition, oxidation and colour stability of frozen pork
Authors
Keywords
-
Journal
SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE
Volume 50, Issue 2, Pages 253-263
Publisher
African Journals Online (AJOL)
Online
2020-07-07
DOI
10.4314/sajas.v50i2.8

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