Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin.

Journal of animal science

Volumn 80, Issue 1, 2002, Pages 108-112

  Joo, S T ^a   Lee, J I ^a   Ha, Y L ^a   Park, G B ^a  

^a Gyeongsang National University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

EDIBLE OIL; FATTY ACID; LINOLEIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; BODY COMPOSITION; FEMALE; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LIPID METABOLISM; MEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; PH; PIGMENTATION; STANDARD; SWINE;

ANIMALS; BODY COMPOSITION; DIETARY FATS, UNSATURATED; FATTY ACIDS; FEMALE; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LINOLEIC ACID; LIPID METABOLISM; MEAT; OXIDATION-REDUCTION; PIGMENTATION; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 0036358520     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2002.801108x     Document Type: Article

References (0)