Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pates: Effect on physicochemical characteristics and oxidative stability

Diana Martin; Jorge Ruiz Carrascal; Riitta Kivikari; Eero J. Puolanne

doi:10.1016/j.meatsci.2008.01.014

Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pates: Effect on physicochemical characteristics and oxidative stability

Diana Martin, Jorge Ruiz Carrascal, Riitta Kivikari, Eero J. Puolanne

49 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	80
Udgave nummer	2
Sider (fra-til)	496-504
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2008.01.014
Status	Udgivet - 2008
Udgivet eksternt	Ja

Adgang til dokumentet

10.1016/j.meatsci.2008.01.014

Citationsformater

@article{cb16fe2484044636a0e121a906125649,

title = "Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pates: Effect on physicochemical characteristics and oxidative stability",

keywords = "conjugated linoleic acid, olive oil, pate, oxidation, texture, stability",

author = "Diana Martin and {Ruiz Carrascal}, Jorge and Riitta Kivikari and Puolanne, {Eero J.}",

year = "2008",

doi = "10.1016/j.meatsci.2008.01.014",

language = "English",

volume = "80",

pages = "496--504",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "2",

}

TY - JOUR

T1 - Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pates: Effect on physicochemical characteristics and oxidative stability

AU - Martin, Diana

AU - Ruiz Carrascal, Jorge

AU - Kivikari, Riitta

AU - Puolanne, Eero J.

PY - 2008

Y1 - 2008

KW - conjugated linoleic acid

KW - olive oil

KW - pate

KW - oxidation

KW - texture

KW - stability

U2 - 10.1016/j.meatsci.2008.01.014

DO - 10.1016/j.meatsci.2008.01.014

M3 - Journal article

C2 - 22063358

SN - 0309-1740

VL - 80

SP - 496

EP - 504

JO - Meat Science

JF - Meat Science

IS - 2

ER -