Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability

✍ Scribed by Diana Martin; Jorge Ruiz; Riitta Kivikari; Eero Puolanne

• Book ID: 116737353
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 191 KB
• Volume: 80
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.01.014