Fatty acid composition of meat from ruminants, with special emphasis on trans fatty acids

JAOCS, Journal of the American Oil Chemists' Society

Volumn 75, Issue 8, 1998, Pages 1001-1005

  Leth, Torben ^a   Ovesen, Lars ^a   Hansen, Kirsten ^b  

^a DANISH VETERINARY AND FOOD ADMINISTRATION   (Denmark)

^b Århus Regional Laboratory   (Denmark)

Author keywords

Argentation TLC; Beef; Fatty acids; GLC; Intake; Lamb; Ruminant meat; trans fatty acids; Veal

Indexed keywords

EID: 0032141399     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-998-0278-2     Document Type: Article

References (10)

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