Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile-Reference-Cited by-同舟云学术

Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile

Published:2016-07 Issue: Volume:117 Page:108-116
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bravo-Lamas Leire,Barron Luis J.R.,Kramer John K.G.,Etaio Iñaki,Aldai Noelia

Funder

Department of Education, Language Policy & Culture of the Basque Government

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

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2. Fatty acid composition of North American beef: Backfat;Aldai,2009

3. What are the trans fatty acids issues in foods after discontinuation of industrially produced trans fats? Ruminant products, vegetable oils, and synthetic supplements;Aldai;European Journal of Lipid Science and Technology,2013

4. Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: An emphasis on trans-18:1 and conjugated linoleic acid profiles;Aldai;Animal,2011

5. Double-muscling character influences the trans-18:1 and conjugated linoleic acid profiles in concentrate-fed yearling bulls;Aldai;Meat Science,2010

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