Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain-Reference-Cited by-同舟云学术

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Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain

Published:2018-05 Issue: Volume:139 Page:231-238
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bravo-Lamas Leire,Barron Luis J.R.,Farmer Linda,Aldai Noelia

Funder

Basque Government

Spanish Ministry of Economy & Competitiveness

UPV/EHU for the ‘Ramón y Cajal’ contract

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. What are the trans fatty acids issues in foods after discontinuation of industrially produced trans fats? Ruminant products, vegetable oils, and synthetic supplements;Aldai;European Journal of Lipid Science and Technology,2013

2. Double-muscling character influences the trans-18:1 and conjugated linoleic acid profiles in concentrate-fed yearling bulls;Aldai;Meat Science,2010

3. Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: An emphasis on trans-18:1 and conjugated linoleic acid profiles;Aldai;Animal,2011

4. Appropriate extraction and methylation techniques for lipids analysis;Aldai,2012

5. Breed effect on quality veal production in mountain areas: Emphasis on meat fatty acid composition;Aldai;Meat Science,2012

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