Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance-Reference-Cited by-同舟云学术

Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance

Published:2023-08 Issue:8 Volume:17 Page:100879
ISSN:1751-7311
Container-title:animal
language:en
Short-container-title:animal

Author:

Albendea P.^ORCID,Tres A.^ORCID,Rafecas M.,Vichi S.^ORCID,Solà-Oriol D.^ORCID,Verdú M.^ORCID,Guardiola F.^ORCID

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Reference40 articles.

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5. Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes;Benet;Food Chemistry,2016

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