Effect of substituted conjugated linoleic acid for fat on meat qualities, lipid oxidation and residual nitrite content in emulsion-type sausage

Asian-Australasian Journal of Animal Sciences

Volumn 19, Issue 5, 2006, Pages 744-750

  Hah, K H ^a,b   Yang, H S ^a   Hur, S J ^a   Moon, S S ^a,c   Ha, Y L ^a   Park, G B ^a   Joo, S T ^a  

^a Gyeongsang National University   (South Korea)

^b National Institute of Animal Science   (South Korea)

^c Konyang University   (South Korea)

Author keywords

Conjugated Linoleic Acid (CLA); Emulsion type Sausage; Meat Quality; Residual Nitrite; TBARS

Indexed keywords

EID: 33745484591     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2006.744     Document Type: Article

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