@article{d5562fa7eda14fcfb5ba4226641e2cc1,
title = "Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin",
keywords = "Conjugated linoleic acid, Monounsaturated fatty acids, Cooked pork, Lipid oxidation, Volatile compounds",
author = "Diana Martin and Teresa Antequera and Elena Muriel and Trinidad Perez-Palacios and {Ruiz Carrascal}, Jorge",
year = "2011",
month = jan,
language = "English",
volume = "124",
pages = "518--526",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "2",
}