Supplementation with high‐oleic sunflower oil and α‐tocopheryl acetate: Effects on pork meat lipids
Author:
Affiliation:
1. Dipartimento di Scienze degli Alimenti, Università Politecnica delle Marche, Ancona, Italy
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200700248
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4. Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loin
5. Significance of fat supplemented diets on pork quality – Connections between specific fatty acids and sensory attributes of pork
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