Effects of soybean oil and linseed oil on fatty acid compositions of muscle lipids and cooked pork flavour

Meat Science

Volumn 80, Issue 3, 2008, Pages 910-918

  Lu, Ping ^a   Zhang, Li Y ^a   Yin, Jing D ^a   Everts, Amanda K R ^b   Li, De F ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Biceps brachii muscle; Fatty acid composition; Linseed oil; Longissimus muscle; Soybean oil; Volatile aroma components

Indexed keywords

GLYCINE MAX; PIERIS BRASSICAE;

EID: 50249095063     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.04.010     Document Type: Article

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