The effect of cooking on the fatty acid composition of longissimus muscle from beef heifers fed rations designed to increase the concentration of conjugated linoleic acid in tissue

Meat Science

Volumn 81, Issue 2, 2009, Pages 307-312

  Sarries M V ^a   Murray, B E ^b   Moloney, A P ^c   Troy, D ^b   Beriain, M J ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^c TEAGASC   (Ireland)

Author keywords

CLA; Cooking; Dietary composition; Heifers

Indexed keywords

ANIMALIA; BOS; HELIANTHUS;

EID: 54949119091     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.08.006     Document Type: Article

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