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Effects of soybean oil and linseed oil on fatty acid compositions of muscle lipids and cooked pork flavour.
Lu, Ping; Zhang, Li Y; Yin, Jing D; Everts, Amanda K R; Li, De F.
Affiliation
  • Lu P; National Key Lab of Animal Nutrition, China Agricultural University, No. 2, Yuanmingyuan West Road, Beijing 100094, PR China.
Meat Sci ; 80(3): 910-8, 2008 Nov.
Article in En | MEDLINE | ID: mdl-22063617
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2008 Document type: Article Country of publication: Reino Unido
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2008 Document type: Article Country of publication: Reino Unido