Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids-Reference-Cited by-同舟云学术

Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids

Published:2008-05 Issue:1 Volume:108 Page:86-96
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Martin Diana,Muriel Elena,Antequera Teresa,Perez-Palacios Trinidad,Ruiz Jorge

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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4. Department of Health (1994). Nutritional Aspects of Cardiovascular Disease. Report on Health and Social Subjects No. 46. London: HMSO.

5. Factors affecting conjugated linoleic acid content in milk and meat;Dhiman;Critical Reviews in Food Science and Nutrition,2005

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