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- 2012
- Diets containing N-3 fatty acids-enriched pork: effect on blood lipids, oxidative status and atherosclerosis in rabbits
- 2009
- Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties
- 2008
- Effect of dietary rosemary and alpha-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration
- Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed and fish oil supplementation
- Lipid and protein oxidation of broiler meat as influenced by dietary natural antioxidant supplementation
- 2007
- Effect of pan-frying in different culinary fats on the fatty acid profile of pork
- IMPACT OF ANIMAL DIET AND MEAT PREPARATION ON FATTY ACID COMPOSITION AND OXIDATIVE STABILITY OF PORK
- 2006
- Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork
- Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon
- 2004
- Effect of linseed feeding at similar linoleic acid levels on the fatty acid composition of double-muscled Belgian Blue young bulls