Sensory quality of short- and long-term frozen stored pork products. Influence of diets varying in polyunsaturated fatty acid (PUFA) content and iodine value-Reference-Cited by-同舟云学术

Sensory quality of short- and long-term frozen stored pork products. Influence of diets varying in polyunsaturated fatty acid (PUFA) content and iodine value

Published:2012-01 Issue:1 Volume:90 Page:244-251
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Hallenstvedt E.,Øverland M.,Rehnberg A.,Kjos N.P.,Thomassen M.

Funder

Research Council of Norway

The Foundation for Research Levy on Agricultural Products

Animalia, Norwegian Meat and Poultry Research Centre

Felleskjøpet Fôrutvikling

Publisher

Elsevier BV

Subject

Food Science

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