Effect of dietary conjugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry-cured Parma ham

Meat Science

Volumn 70, Issue 2, 2005, Pages 285-291

  Fiego, D P Lo ^a   P MacChioni, ^b   Santoro, P ^b   Pastorelli, G ^c   Corino, C ^c  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF MILAN   (Italy)

Author keywords

CLA; Fatty acid composition; Heavy pig; Lipids; Parma ham

Indexed keywords

CLA; FATTY ACID COMPOSITION; HEAVY PIG; PARMA HAM;

FOOD PRODUCTS; HEAT TREATMENT; ISOMERS; LIPIDS; OXIDATION; TISSUE;

FATTY ACIDS;

PIERIS BRASSICAE; SUS SCROFA;

EID: 15344345412     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.01.014     Document Type: Article

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