Can the trans-18:1 and conjugated linoleic acid profiles in retail ground beef be healthier than steak?

Journal of Food Composition and Analysis

Volumn 23, Issue 4, 2010, Pages 326-332

  Aldai, Noelia ^a   Dugan, Michael E R ^a   Kramer, John K G ^b  

^a LACOMBE RESEARCH CENTRE   (Canada)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Backfat; CLA isomers; Fatty acids; Food analysis; Food composition; Food labeling; Food safety; Ground beef; Strip loin; Trans 18:1 isomers

Indexed keywords

EID: 77953611158     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.01.004     Document Type: Article

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