Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage

Published 2008 View Full Article

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Title
Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 111, Issue 3, Pages 730-737
Publisher
Elsevier BV
Online
2008-04-27
DOI
10.1016/j.foodchem.2008.04.048

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