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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Detalhes bibliográficos
Autor principal: Alfaia, Cristina M. M. (author)
Outros Autores: 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)
Formato: article
Idioma:eng
Publicado em: 2015
Assuntos:
Food Science & Technology
Texto completo:http://hdl.handle.net/10451/20970
País:Portugal
Oai:oai:repositorio.ul.pt:10451/20970

Texto Completo

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

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