Cooking effect on fatty acid profile of pork breakfast sausages enriched in conjugated linoleic acid by dietary supplementation or direct addition

Food Chemistry

Volumn 117, Issue 3, 2009, Pages 393-397

  Juarez M ^a   Marco, A ^a   Brunton, N ^a   Lynch, B ^b   Troy, D J ^a   Mullen, A M ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b TEAGASC   (Ireland)

Author keywords

Diet; Formulation; Meat product; Pig

Indexed keywords

CONJUGATED LINOLEIC ACID; FATTY ACID; MONOUNSATURATED FATTY ACID; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID;

ARTICLE; CONTROLLED STUDY; COOKING; DIET SUPPLEMENTATION; FAT CONTENT; FATTY ACID ANALYSIS; FOOD ANALYSIS; MEAT; NONHUMAN; NUCLEAR MAGNETIC RESONANCE; RAW MEAT; SWINE;

ANIMALIA; SUIDAE;

EID: 67349284375     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.023     Document Type: Article

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