Irradiation effect on fatty acid composition and conjugated linoleic acid isomers in frozen lamb meat

The effect of gamma radiation processing on the lipid content, fatty acid composition and conjugated linoleic acid (CLA) profile in frozen lamb meat was investigated. Samples of longissimus thoracis muscle from lambs fed lucerne basal diets either unsupplemented or Supplemented with polyunsaturated...

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Bibliographic Details
Main Author: Alfaia, Cristina M. M. (author)
Other Authors: Ribeiro, Paulo J. L. C. (author), Trigo, Maria J. P. (author), Alfaia, Antonio J. I. (author), Castro, Matilde L. F. (author), Fontes, Carlos M. G. A. (author), Bessa, Rui J. B. (author), Prates, Jose A. M. (author)
Format: article
Language:eng
Published: 2015
Subjects:
Food Science & Technology
Online Access:http://hdl.handle.net/10451/20970
Country:Portugal
Oai:oai:repositorio.ul.pt:10451/20970

Internet

http://hdl.handle.net/10451/20970

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