Dietary conjugated linoleic acid with fish oil alters yolk n-3 and trans fatty acid content and volatile compounds in raw, cooked, and irradiated eggs-Reference-Cited by-同舟云学术

Dietary conjugated linoleic acid with fish oil alters yolk n-3 and trans fatty acid content and volatile compounds in raw, cooked, and irradiated eggs

Published:2002-10 Issue:10 Volume:81 Page:1571-1577
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Cherian G,Goeger MP,Ahn DU

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/81/10/1571/4311565/poultrysci81-1571.pdf

Reference30 articles.

1. Analysis of volatile components and the sensory characteristics of irradiated raw pork;Ahn;Meat Sci.,2000

2. Effect of dietary conjugated linoleic acid on the composition of egg yolk;Ahn;Poult. Sci.,1999

3. Headspace oxygen in sample vial affects volatiles production and lipid oxidation of raw and cooked meat during the automated purge-and-trap dynamic headspace/GC analyses;Ahn;J. Agric. Food Chem.,1999

4. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties;Ahn;J. Food Sci.,1998

5. Volatile indicators of deterioration in liquid egg products;Brown;Poult. Sci.,1986

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