Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin

Literals

ou:eid
- 2-s2.0-77955772259
bibo:doi
- 10.1016/j.foodchem.2010.06.063
ou:bibtex
- @article{Pérez-Palacios2011,title = {Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin},journal = {Food Chemistry},year = {2011},volume = {124},number = {2},pages = {518-526},author = {Martin, D. and Antequera, T. and Muriel, E. and Perez-Palacios, T. and Ruiz, J.}}
dcterms:contributor
- Martin, D.; Antequera, T.; Muriel, E.; Perez-Palacios, T.; Ruiz, J.
dcterms:creator
- Martin D.
vivo:identifier
- 2011-163
dcterms:publisher
- Food Chemistry
bibo:issn
- 0308-8146
fabio:hasPublicationYear
- 2011
bibo:page_range
- 518-526
ou:tipoPublicacion
- Article
dcterms:title
- Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77955772259&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-77955772259&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77955772259&origin=inward
ou:vecesCitado
- 6
bibo:volume
- 124