Conservation of conjugated linoleic, trans‐vaccenic and long chain omega‐3 fatty acid content in raw and cooked lamb from two cross‐breeds
Author:
Publisher
Informa UK Limited
Subject
Plant Science,Soil Science,Agronomy and Crop Science,Animal Science and Zoology
Link
http://www.tandfonline.com/doi/pdf/10.1080/00288233.2004.9513580
Reference23 articles.
1. Nutrient content and retention in selected roasted cuts from 3-month-old ram lambs
2. Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices
3. Effect of nutritional factors on fatty acid composition of lamb fat deposits
4. Conjugated Dienoic Linoleate: A Polyunsaturated Fatty Acid with Unique Chemoprotective Properties
5. Sensory and Cooking Properties of Beef Steaks and Roasts Cooked with and without External Fat
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