Influence of low fat fishmeal on fatty acid composition and sensory quality of pork

Journal of Muscle Foods

Volumn 14, Issue 1, 2003, Pages 51-65

  Jonsdottir, R ^a,b   Valdimarsdottir, T ^a,b   Baldursdottir, B ^a   Thorkelsson, G ^a,b  

^a Agricultural Research Institute Reykjavik   (Iceland)

^b Icelandic Fisheries Laboratories   (Iceland)

Author keywords

[No Author keywords available]

Indexed keywords

COMPOSITION; FATTY ACIDS; FLAVORS; FOOD STORAGE; LIPIDS; MUSCLE; ODORS; OILS AND FATS; OXIDATION; REGRESSION ANALYSIS; SENSORY PERCEPTION;

SUBCUTANEOUS FATS;

MEATS;

EID: 0037356480     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2003.tb00345.x     Document Type: Article

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