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Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin
Diana Martin, Teresa Antequera, Elena Muriel, Trinidad Perez-Palacios, Jorge RuizVolume:
124
Year:
2011
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2010.06.063
File:
PDF, 239 KB
english, 2011