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Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin
Diana Martin, Teresa Antequera, Elena Muriel, Trinidad Perez-Palacios,
Jorge Ruiz Carrascal
6
Citations (Scopus)
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Dive into the research topics of 'Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin'. Together they form a unique fingerprint.
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Keyphrases
Conjugated Linoleic Acid
100%
Quality Traits
100%
Loin
100%
Monounsaturated Fatty Acids
100%
Pig Diets
30%
Lipid Peroxidation
20%
Cooking Loss
20%
Fatty Acid Composition
20%
Volatile Profile
20%
Cooked Meat
20%
Cooking Methods
10%
Sensory Traits
10%
Fat Content
10%
Two-level
10%
Fresh Meat
10%
Meat
10%
Profile Analysis
10%
Intramuscular Fat
10%
Fatty Acid Profile
10%
Three-level
10%
Sensory Analysis
10%
Food Science
Conjugated Linoleic Acid
100%
Monounsaturated Fatty Acid
100%
Volatile Profile
20%
Lipid Oxidation
20%
Cooking Loss
20%
Fat Content
20%
Sensory Analysis
10%
Fatty Acid Profile
10%
Fresh Meat
10%
Sensory Traits
10%