Fatty acid composition, including isomeric profile of conjugated linoleic acid, and cholesterol in Mertolenga-PDO beef-Reference-Cited by-同舟云学术

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Fatty acid composition, including isomeric profile of conjugated linoleic acid, and cholesterol in Mertolenga-PDO beef

Published:2006 Issue:13 Volume:86 Page:2196-2205
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Alfaia Cristina MM,Quaresma Mário AG,Castro Matilde LF,Martins Susana IV,Portugal Ana PV,Fontes Carlos MGA,Bessa Rui JB,Prates José AM

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference57 articles.

1. Effects of fatty acids on meat quality: a review

2. Nutritional interventions: the evidence

3. Niacin and cholesterol: role in cardiovascular disease (review)

4. The importance of the ratio of omega-6/omega-3 essential fatty acids

5. The role of fats in human nutrition, in Oils and Fats, Vol. 2, ed. by Leatherhead Publishing, Leatherhead, pp. 77–122 (2001).

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2. Effect of Broussonetia papyrifera L. (paper mulberry) silage on dry matter intake, milk composition, antioxidant capacity and milk fatty acid profile in dairy cows;Asian-Australasian Journal of Animal Sciences;2018-08-01

3. Meat quality and health implications of organic and conventional beef production;Meat Science;2015-02

4. Eating quality of “Vitela Tradicional do Montado”-PGI veal and Mertolenga-PDO veal and beef;Meat Science;2013-05

5. Nutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloin;Meat Science;2012-12

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