Lipid composition of Australian pork cuts 2005/2006

Food Chemistry

Volumn 121, Issue 3, 2010, Pages 672-681

  Sinclair, Andrew J ^a   Barone, Sebastian ^b   Stobaus, Tim ^b   Tume, Ron ^c   Beilken, Shane ^c   Müller, Warren ^c   Cunningham, Judy ^d   Barnes, Jane A ^e   Greenfield, Heather ^f,g  

^a DEAKIN UNIVERSITY   (Australia)

^b NATIONAL MEASUREMENT INSTITUTE   (Australia)

^c CSIRO   (Australia)

^d Food Standards Australia New Zealand   (Australia)

^e Foodsense   (Australia)

^f UNIVERSITY OF SYDNEY   (Australia)

^g UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Australia; Cholesterol; Fatty acids; Pork

Indexed keywords

ARACHIDIC ACID; CHOLESTEROL; CONJUGATED LINOLEIC ACID; DECANOIC ACID; DOCOSAHEXAENOIC ACID; DOCOSAPENTAENOIC ACID; FATTY ACID DERIVATIVE; ICOSAPENTAENOIC ACID; LINOLEIC ACID; MONOUNSATURATED FATTY ACID; MYRISTIC ACID; OCTANOIC ACID; OLEIC ACID; OMEGA 3 FATTY ACID; PALMITIC ACID; PALMITOLEIC ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; STEARIC ACID; TRANS FATTY ACID;

ANIMAL FOOD; ANIMAL TISSUE; ARTICLE; AUSTRALIA; BREEDING METHOD; CONTROLLED STUDY; COOKED FOOD; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; GEOGRAPHIC DISTRIBUTION; LIPID COMPOSITION; NONHUMAN; PORK; TISSUE LEVEL;

EID: 77649180172     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.096     Document Type: Article

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