Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage

Meat Science

Volumn 79, Issue 4, 2008, Pages 727-733

  Lund, Marianne N ^a   Hviid, Marchen S ^b   Claudi Magnussen, Chris ^b   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

Author keywords

Dietary soybean oil; Lipid oxidation; Pork; Protein oxidation; Storage

Indexed keywords

GLYCINE MAX; SUIDAE;

EID: 46549085066     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.11.008     Document Type: Article

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