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Diets containing N-3 fatty acids-enriched pork: effect on blood lipids, oxidative status and atherosclerosis in rabbits
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Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties
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Lipid and protein oxidation of broiler meat as influenced by dietary natural antioxidant supplementation
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Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed and fish oil supplementation
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Effect of dietary rosemary and alpha-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration
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Effect of pan-frying in different culinary fats on the fatty acid profile of pork
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- PhD Thesis
- open access
IMPACT OF ANIMAL DIET AND MEAT PREPARATION ON FATTY ACID COMPOSITION AND OXIDATIVE STABILITY OF PORK
(2007) -
Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork
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- Journal Article
- A1
- open access
Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon
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Effect of storage and cooking on the oxidative stability of pork