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Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage
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Reducing compounds equivocally influence oxidation during digestion of a high-fat beef product, which promotes cytotoxicity colorectal carcinoma cell lines
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Influence of sow dietary polyunsaturated fatty acid source on the tissue and blood fatty acid profile of piglets
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Effect of grazing pastures of different botanical composition on antioxidant enzyme activities and oxidative stability of lamb meat
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Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork
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Comparison of beef flavoured and related compounds between cows and young bulls as influenced by ageing
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Effect of time on feed on the polyunsaturated fatty acids in pork
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- Conference Paper
- C1
- open access
Effect of linseed and grass feeding on the flavour profile and taste-panel evaluations of beef from Belgian Blue double-muscled bulls
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Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensity
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Effect of linseed feeding at similar linoleic acid levels on the fatty acid composition of double-muscled Belgian Blue young bulls