Skip to main navigation
Skip to search
Skip to main content
University of Copenhagen Research Portal Home
Help & FAQ
Dansk
English
Home
Profiles
Research output
Research units
Press/Media
Activities
Prizes
???studenttheses???
Datasets
Search by expertise, name or affiliation
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)
Overview
Fingerprint
Fingerprint
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.
Sort by
Weight
Alphabetically
Keyphrases
Conjugated Linoleic Acid
100%
Cooked Meat
20%
Cooking Loss
20%
Cooking Methods
10%
Fat Content
10%
Fatty Acid Composition
20%
Fatty Acid Profile
10%
Fresh Meat
10%
Intramuscular Fat
10%
Lipid Peroxidation
20%
Loin
100%
Meat
10%
Monounsaturated Fatty Acids
100%
Pig Diets
30%
Profile Analysis
10%
Quality Traits
100%
Sensory Analysis
10%
Sensory Traits
10%
Three-level
10%
Two-level
10%
Volatile Profile
20%
Food Science
Conjugated Linoleic Acid
100%
Cooking Loss
20%
Fat Content
20%
Fatty Acid Profile
10%
Fresh Meat
10%
Lipid Oxidation
20%
Monounsaturated Fatty Acid
100%
Sensory Analysis
10%
Sensory Traits
10%
Volatile Profile
20%